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And I’m back with more super simple + super tasty meals!!
I figured you guys might be pretty excited for another one pan, crazy easy meal. I mean, I know I am! Let’s be honest, even me, who loves cooking gets totally tired. There are plenty of days and nights when the thought of dirtying a gazillion dishes makes me just want to run and hide under my cozy, awesome, completely heaven-like covers (yes, I REALLY LOVE my bed).
Dishes are my worst enemy, I really dislike them, I somehow seem to make the most giant mess when I cook. Ask anyone that walks through my house between the hours of 9am and 5pm and they will agree, my kitchen is a disaster…let me rephrase that, my kitchen and me. Basically the only clean and tidy thing in site is the plate of food I am shooting. Everything around me looks like a giant bomb went off.
It’s SCARY.
Thank God for my awesome dad who has been my right hand man lately and helps with everything and anything I could possibly need. Why are dad’s the best?? I feel so lucky to live so close to my family. I keep saying I need to move to southern California, where there are farmer’s markets year round and the temps typically never dip below 60 degrees, but I dunno if I could do it. Truth is, I am all about family and this probably sounds totally lame, but right now, life would be pretty hard without them. I used to be the type of person that was too stubborn to ask for help, but umm, life got super busy and I got to the point where I realized I can’t do it all. SOOO, let me tell you, help is a GOOD thing. You can’t get where you want to go without a little help. <–life lessons.
Also, if I moved to Cali, I guess I could say that I have my brother Kai there, but he’ll be the first to tell you, he’ll probably be of little to no help at all…unless there’s a lot of moola involved. <–brothers.
But back to this recipe.
On the days and nights when everything just seems all too much, this is my go-to. If I am cooking for the family, which I almost always am, I make one pan with salmon and the other pan with chicken. Salmon for the fish people, chicken for the picky eaters.
This has quickly become a weekly meal for us. It’s SO super simple and the flavors are spot on. Lemon, salmon, potatoes, asparagus, parmesan and fresh herbs… all the good things. 🙂
Here’s how this one pan lemon salmon works – start off with the potatoes. I like to put them in a little before the salmon because I like my potatoes super crisp on the outside and super soft on the inside. I’ve found that the salmon gets overcooked before the potatoes are ready if you add everything all at once. So potatoes go in first! While those are cooking, I mix together the sauce/spice mixture for the salmon. It’s basically like a blackened salmon rub, a little chili powder, paprika and tons of lemon zest. Once the potatoes have cooked a bit, you then add the salmon and asparagus. I had plenty of room on one pan for the salmon, potatoes and asparagus, but if for some reason you have, like a ton of potatoes (which I can understand, the potatoes are my fav), then you might need to separate everything between two pans. Kind of defeats the whole one pan thing though. Like I said, I got mine all on one pan, so you should be good to go!
Okay, so you have the salmon on the pan, then just rub on the spices, add the asparagus, toss them with the potatoes, sprinkle on some parmesan…or a lot parmesan, add some lemon slices and roast.
Simple as that!
You have a complete, all-in-ONE, done in under forty-five minutes meal. Man, we are just KILLIN it this Wednesday. 🙂
I also like to make a quick basil chimichurri while everything is cooking to drizzle over the salmon and potatoes. I think it’s just the right finishing touch, but it’s definitely not a must. With the chimichurri your dish count comes to a grand total of three, plus maybe a spoon or fork and a spatula. I’d say that’s still pretty dang good though.
If only all meals could be this simple… and be made with as few dishes.
VERY RANDOM SIDE NOTE: I feel like I should have talked about the Oscars by now, but I didn’t even get to watch them. Anything good happen? I heard Leo finally won, but umm, don’t hate me, I’m not really a huge Leo fan. I know, what?!? I dunno, maybe he is not really my era?!
And in true Gerard family fashion we like to just dig in…
One Pan Lemon Salmon, Roasted Potatoes and Parmesan Asparagus.
Servings: 4 Servings
Calories Per Serving: 760 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound baby potatoes halved if large
- 1/4 cup olive oil divided
- salt + pepper to taste
- 1 pounds skin on salmon
- 1 tablespoon honey
- 2 cloves garlic minced or grated
- 1 tablespoon each: dried parsley thyme + oregano
- 2 teaspoons smoked paprika
- 1/4 teaspoon cayenne
- 1/2 cup fresh basil chopped
- 3 lemons - zest of 2 lemons + 1 sliced for cooking
- 1 bunch asparagus ends trimmed
- 1/2 cup fresh grated parmesan
Basil Chimichurri
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 cup fresh basil
- 1/2 cup fresh cilantro
- 1 clove of garlic
- pinch of crushed red pepper
- salt to taste
Instructions
- Preheat oven to 425 degrees F.
- On a large rimmed baking sheet, combine the potatoes, 2 tablespoons olive oil and salt + pepper. Toss well to evenly coat the potatoes. Place in the oven and roast for 15 minutes.
- Meanwhile, combine 2 tablespoons olive oil, the honey, garlic, parsley, thyme, oregano, paprika, cayenne, basil and lemon zest in a bowl.
- After 15 minutes, remove the potatoes from the oven. Add the salmon to the center of the pan (if the salmon is large, cut it into smaller portions). Rub the spice mixture onto the salmon, making sure the salmon is well coated (you may not need all of the spice mixture).
- Add the asparagus to the pan and toss with the potatoes. Sprinkle both the asparagus and potatoes with parmesan. Scatter lemon slices all around the pan and on the salmon.
- Place in the oven and roast for 10-20 minutes or until the salmon has reached your desired doneness.
- To serve, remove the skin from the salmon and cut into 4 pieces. Serve with potatoes + asparagus and the basil chimichurri.
Basil Chimichurri
- Combine all ingredients in a blender or food processor and pulse until combined and pesto like. Pour into a bowl or glass jar.
Plates?? Nah, those would be for civilized human beings… aka NOT us.
This has become my go-to salmon recipe. I also mix in green beans or broccoli when I don’t have asparagus. Haven’t tried it with the chimichurri yet, but it’s excellent on its own.
Hey Ilene,
Thanks so much for giving the recipe a go, I am thrilled it was enjoyed! Happy New Year! xTieghan
So delicious! I made it for thanksgiving (I’m pescatarian so no turkey happening around here) and everyone loved it so much that I’m making it again for Christmas!
Hey Kristin,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
This is it! I have loathed salmon for years but I got brave and my daughter made this recipe last night. I can eat salmon from now on. That basil chimichurri was delicious too. Make it in the morning to be perfect at dinner
Thank you so much Tina! xTieghan
I love this meal and it’s on rotation in our house. Flavorful, healthy, and delicious. The salmon spice mixture is our favorite- the Italian spices and honey compliment the fatty salmon perfectly. I used 2 TBS of generic Italian seasoning vs the specific species and omit the smoked paprika and cayenne because I have little kids. I will also rotate the roasted veggies depending on what’s in season. Thanks for sharing this!
Thank you so much for trying this one, Jenna! I am really glad it turned out so well for you! xTieghan
I’ve made this 3 different times, and every time it has turned out delicious!!!
I use all of the seasoning, because it is amazing, and I add a little bit of butter onto the asparagus and potatoes when I pull them out of the oven.
This is a super easy recipe, and it’s also easy clean up!
If you’re reading reviews trying to figure out if you should make this or not, absolutely do it!
Thank you so much Taylor!! I am so glad you enjoyed this recipe!! xTieghan
I literally just made this for my boyfriend and I. LORD JESSSUUUSSSS. It was so good. I used sweet potatoes instead because it’s what we had but omg PERFECTION. So so so so sssoooo good.
Thank you so much KD! I am really glad this recipe turned out so well for you! xTieghan
Hi Tieghan!!
The recipe calls for skin on salmon, but is it going to make a big difference if I used salmon without the skin?
Hi Christy,
No that is totally fine to use. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Everything about this recipe was amazing! Didn’t change a thing, besides leaving out the cayenne because I can’t handle spice. Thanks again for another awesome recipe!
Wow that is so amazing to hear! Thank you so much for trying this one! xTieghan
Thank you so much for this recipe, it was delicious and so easy, it is a keeper. I will take a picture next time I make it. Love one pan recipes.
They are the best! I am so glad this turned out so well for you Nairi! Thank you! xTieghan
This was the easiest recipe I have literally ever made in my life. And the potatoes were cooked perfectly. For about inch and a half thickness of salmon fillets..20 minutes in the oven cooked the salmon to a perfect medium.
I love that! Thank you so much India! I am so glad you loved this! xTieghan
This was amazing! Store didn’t have asparagus so we used Brussel sprouts and the tomatoes looked so good at the store so I added them in. Added some nice color. Second HBH recipe I’ve made this week!
Wow that is too great! Thank you so much for making this Jaimie! xTieghan
Out of all the salmon recipes I’ve tried of yours so far, this one is our favorite! I think we’ve made it 4 times already haha. Thanks!
Can I use skinless salmon or is it important to cook skin-on?? Thanks!!
HI! I am sure skinless salmon will be just fine. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Hi! Hoping to make this for company this weekend. Are the herbs in this recipe dried or fresh? Thanks!
Hey Jess! I like to use fresh herbs if possible! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
This looks amazing! I am keeping a close eye on my macros based on my fitness goals but I really want to try this. Do you have any nutrition facts to help me keep on track?
Hi Amaris! I am so sorry, but I do not calculate the nutritional information for my recipes. I just try to use whole foods! I think online calculators have worked for many people and I hope this helps you! Let me know if you have any other questions!