Sheet Pan Salmon and Potatoes

Sheet Pan Salmon and Potatoes: A Nutritious Delight

Serves: 4
Time: 10 minutes prep, 25 minutes cooking
Cooking Time: 25 minutes

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the halved red potatoes, minced garlic, olive oil, dried oregano, salt, and pepper. Toss to coat evenly.
Spread the potatoes evenly on the baking sheet, leaving space for the salmon and asparagus.
Bake the potatoes for 15 minutes, or until they start to soften.
Season the salmon fillets with salt, pepper, and a squeeze of lemon juice.
Push the partially cooked potatoes to one side of the baking sheet and place the salmon fillets on the other side. Lay lemon slices on top of the salmon.
Bake for an additional 10 minutes.
In the same bowl used for the potatoes, toss the asparagus with a little olive oil, salt, and pepper.
Add the asparagus to the baking sheet beside the salmon and potatoes. Return to the oven for 10-15 more minutes, or until the salmon is cooked through and the asparagus is tender.
Garnish with fresh dill and serve immediately.

Note: Nutrition information is approximate and may vary based on specific ingredients used.

Please be aware of individual allergies when using this recipe. Check the ingredients and ensure they are safe for all diners.