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Rosemary Roasted Salmon with Asparagus & Potatoes

Prep Time:

20 Minutes

Cook Time:






About the Recipe

Yukon Golds are great here because they get crispy on the outside but completely creamy on the inside. A brush stroke or two of balsamic glaze provides a rich color and a sweet finish to the roasted salmon.


  • 3 tablespoons extra-virgin olive oil

  • 1 tablespoon chopped fresh rosemary

  • 2 teaspoons minced garlic

  • 1 ¼ pounds Yukon Gold potatoes, cut into 1-inch pieces

  • 1 teaspoon salt, divided

  • ¾ teaspoon ground pepper, divided

  • 1 pound asparagus, trimmed

  • 4 (5 ounce) skinless salmon filets, preferably wild

  • 1 medium lemon

  • 2 tablespoons balsamic glaze

  • ½ teaspoon whole-grain mustard


Step 1 

Preheat the oven to 425 degrees F.

Step 2

Stir together oil, rosemary and garlic in a small bowl. Place potatoes in a large bowl and toss with 1 tablespoon of the oil mixture and 1/2 teaspoon each salt and pepper. Arrange the potatoes in an even layer on a large rimmed baking sheet. Roast until lightly browned and tender, about 20 minutes. Push the potatoes to one end of the pan.

Step 3

Place asparagus in the large bowl and toss with 1 tablespoon of the oil mixture, 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange the asparagus on the other end of the baking sheet. Roast until the asparagus is bright green, about 3 minutes. Push the vegetables to either end of the pan, leaving space in the center.

Step 4

Brush salmon with the remaining 1 tablespoon oil mixture and sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Place the salmon in the center of the pan. Thinly slice half the lemon and tuck the slices around the salmon and vegetables. Roast for 5 minutes more. Cut the remaining lemon half into wedges.

Step 5

Whisk balsamic glaze and mustard in a small bowl. Brush 1 tablespoon of the mixture on the salmon. Continue roasting until the salmon is just cooked through and the vegetables are tender, about 5 minutes. Drizzle the vegetables with the remaining sauce. Serve with the lemon wedges.

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