Ingredients
Equipment
Method
Prep the Oven & Pan
- Preheat your oven to 375°F (190°C). Line a large sheet pan with parchment paper for the easiest cleanup possible.
Make the Lemon Garlic Sauce
- In a medium bowl, whisk together the fresh lemon juice, olive oil, dijon mustard, dried oregano, pressed garlic cloves, salt, and pepper. Set this aside.
Prepare the Rosemary-Garlic Compound Butter & Asparagus Bundles
- In a small bowl, combine the softened unsalted butter with the finely minced fresh rosemary and minced garlic. Stir until well combined.
- Toss the asparagus spears with a light drizzle of olive oil, a pinch of salt, and a dash of pepper. Divide the spears into small bundles, about 3-5 spears each. Wrap the base of each bundle with a thin lemon slice (or prosciutto, if desired). You can tie them with kitchen twine or arrange them carefully on the pan. Tuck a small sprig of fresh dill into each bundle.
Start the Potatoes
- Add the halved baby potatoes to your prepared sheet pan. Drizzle them generously with half of the lemon garlic sauce. Toss to ensure even coating, then spread them in a single layer. Roast for 20 minutes.
Add Remaining Components
- After 20 minutes, carefully remove the sheet pan from the oven. Add the halved baby tomatoes to the sheet pan and gently toss them with the potatoes. Nestles the salmon filets in between the potatoes and tomatoes, ensuring they have a little space.
- Spread a generous amount of your prepared Rosemary-Garlic Compound Butter evenly over the top of each salmon filet. Arrange your lemon-dill asparagus bundles on the sheet pan around the other ingredients. Drizzle any remaining lemon garlic sauce over the vegetables, and add additional fresh lemon slices around the pan.
Final Roast
- Place the sheet pan back into the oven for another 8-12 minutes. The timing depends on salmon thickness and desired doneness. The salmon is perfectly cooked when it turns an opaque pink throughout and flakes easily with a fork.
Serve with Flair
- Remove the sheet pan from the oven and serve immediately. Top each serving generously with cubed or crumbled feta cheese, a fresh sprinkle of chopped dill and parsley, and a dollop of creamy tzatziki sauce on the side.
Nutrition
Notes
For crispy salmon skin, pat the salmon thoroughly dry before placing it on the pan and optionally brush with extra olive oil. Consider finishing under the broiler for the last minute or two, watching carefully. Avoid overcrowding the sheet pan to ensure vegetables roast rather than steam, and give potatoes their full head start for optimal tenderness. This dish pairs beautifully with crisp white wines like Sauvignon Blanc or Pinot Grigio. Nutrition information is estimated based on common ingredients and serving sizes and may vary.