Carolyn Astfalk shares a simple recipe for salmon and sides, all baked on a single sheet pan.
This meal is so pretty and delicious it works as a special Sunday dinner or a meatless Friday meal. It uses common, simple ingredients and only takes about an hour to prepare — less if you’re a quick chopper! Salmon isn’t something my mother ever prepared, and I think I was at least in my thirties before I ever tasted it — a bony mess at a diner. Fast forward a decade or so, and it’s one of my favorites! My husband occasionally grills or smokes it for summer dinners, but using this recipe was the first time I’d prepared it on my own, and it couldn’t have been easier.
Crispy Salmon with Potatoes and Asparagus
36 oz. baby potatoes, cleaned and quartered
6 tbsp. olive oil, divided
1 large bunch asparagus
5 skin-on salmon fillets (about 8 oz. each)
6 tbsp. Dijon mustard
¾ c. panko breadcrumbs
Lemon, cut into wedges, optional
Preheat oven to 425 F. Line a large sheet pan with parchment paper. In a large bowl, toss potatoes with 3 tbsp. olive oil. Season with salt and pepper and arrange on prepared pan, spreading evenly. Roast 15 min.
Trim the asparagus and cut on an angle into 1-in. lengths. In same bowl used for potatoes, toss asparagus with 1-½ tbsp. olive oil. Season with salt and pepper and scatter between potatoes on pan. Roast 10 min.
Remove sheet pan from oven and push vegetables to the side to make room for salmon. Arrange salmon skin side down on sheet pan. Season with salt. Brush each fillet with 1-½ tbsp. Dijon mustard. In same bowl used for asparagus, toss breadcrumbs with remaining 1-½ tbsp. olive oil. Season with salt and pepper. Press 3 tbsp. crumb mixture on top of each fillet in an even layer.
Return sheet pan to oven and roast 15-20 min. until potatoes are tender and salmon is cooked. Serve with lemon wedges, if desired.
Copyright 2021 Carolyn Astfalk
Image copyright 2021 Carolyn Astfalk. All rights reserved.