Salmon Dinner with Roasted Asparagus and Garlic Mashed Potatoes
A simple and delicious salmon dinner featuring perfectly roasted salmon fillets, tender roasted asparagus, and creamy garlic mashed potatoes. This balanced meal is easy to prepare and perfect for a weeknight dinner or special occasion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4
Ingredients
4 salmon fillets (6 ounces each), skin on
2 tablespoons olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 pound fresh asparagus, trimmed
2 pounds Yukon Gold potatoes, peeled and cut into chunks
4 cloves garlic, peeled
1/2 cup whole milk
4 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1 tablespoon fresh chopped parsley
Instructions
Preheat the oven to 400°F (200°C).
Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle 1 tablespoon olive oil over the fillets and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
On a separate baking sheet, arrange the trimmed asparagus in a single layer. Drizzle with the remaining 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly.
Place both baking sheets in the oven. Roast the asparagus for 15-18 minutes until tender and slightly browned. Roast the salmon for 12-15 minutes until it flakes easily with a fork.
While the salmon and asparagus roast, place the potato chunks and garlic cloves in a large pot. Cover with cold water and add 1 teaspoon salt. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until potatoes are very tender.
Drain the potatoes and garlic well and return them to the pot. Add the butter, milk, and lemon juice. Mash until smooth and creamy. Adjust seasoning with salt and pepper to taste.
To serve, divide the mashed potatoes among four plates. Place a salmon fillet and a portion of roasted asparagus alongside. Garnish with fresh chopped parsley.