Ingredients:

  • 1.5 lbs (680g) Salmon fillets, skin on or off, divided into 4 portions
  • 1.5 lbs (680g) Baby potatoes, halved or quartered if large
  • 1 lb (450g) Asparagus, trimmed
  • 2 tbsp Olive oil
  • 1 Lemon, sliced (half for the baking sheet, half for serving)
  • 2 cloves Garlic, minced
  • 1 tsp Dried dill
  • 1/2 tsp Paprika
  • 1/4 tsp Red pepper flakes (optional, for a little kick!)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss potatoes with 1 tbsp olive oil, salt, pepper, paprika, and red pepper flakes (if using) in a bowl.
  3. Spread potatoes in a single layer on the baking sheet lined with parchment paper (if using). Scatter half the lemon slices amongst potatoes.
  4. Bake potatoes for 10 minutes, or until they start to soften slightly.
  5. Remove baking sheet from the oven. Toss asparagus with the remaining 1 tbsp olive oil, garlic, salt, and pepper. Scatter the asparagus around the potatoes.
  6. Pat salmon fillets dry with paper towels. Season generously with salt, pepper, and dried dill.
  7. Place salmon fillets on top of the potatoes and asparagus. Top each fillet with a lemon slice.
  8. Return baking sheet to the oven and bake for 10-15 minutes, or until salmon is cooked through (flakes easily with a fork) and asparagus is tender-crisp. Internal temperature of the salmon should reach 145°F (63°C).
  9. Remove baking sheet from oven, let rest for 5 minutes before serving.
  10. Serve immediately, squeezing the remaining lemon wedges over the salmon and vegetables.