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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 was amazing. I just did the salmon and a salad but it was still wonderful!
Hey Cynthia,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
This was an exceptionally good salmon recipe. Everyone in my family – even my picky tween – gobbled this up and praised how delicious it was. The chimichurri is a wonderful dipping sauce and compliments the flavors in the salmon and veggies nicely. This is my new favorite salmon preparation – and so easy with the whole meal on just one sheet pan! Thanks so much!
Hi Dorian,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan
This salmon was amazing! I was out of fresh basil, so I made my chimichurri with cilantro and parsley. It was still good. Next time I’ll make sure I have some basil on hand. I also subbed out sweet potatoes, since that is what I had on hand. I’m looking forward to the leftovers tomorrow!
Hey there,
I love to hear that you enjoyed this recipe, thanks a lot for giving it a try! xTieghan
My go to salmon recipe!!! So good!!! The chimichurri is so delicious and fresh.
Hi Merissa,
Thank you so very much for giving this recipe a try, I love to hear that it was enjoyed! Happy Holidays!??
Any substitute for red wine vinegar?
Hey there,
White wine vinegar would also work well here. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
another winner!!! only different thing i did was grill asparagus (& green beans). my hubs said next time to grind the dry herbs to a powder. all the flavors were spectacular!
Hello Tieghan, A friend of ours made this salmon dish for my husband and I for dinner a week ago. We were over the moon with this dish! Since that meal, I have checked out your site & recipes, and purchased your Half Baked Harvest cookbook, which I know we will enjoy! I am wondering if the above recipe is in one of your other cookbooks? All the best, JoAnn
Hey JoAnn,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed! None of the recipes on the blog are in the cookbooks. Have a great weekend☀️ xTieghan
I made the salmon as instructed. SO delicious with the sauce and chimichurri! Half of my kids are still a bit picky with the bolder flavors so I just left part of the salmon “naked” except for the lemon slices and they ate it all up! Thanks for another winner Teighan! This is my 5th HBH recipe in the last week. When am I officially an HBH junkie? —this morning I made the strawberry and goat cheese toast from your first cookbook and it blew my mind. Thank you so much!!!
Hey Rochella,
Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! Have a wonderful day:) xTieghan
Absolutely amazing. We’ve made it a few times now and the chimichurri sauce is so fresh and just makes this dish so perfect. I love th honey while my wife doesn’t prefer it so we add it separately. Another fantastic HBH recipe is solidly in the rotation. Make this!
Hey Keir,
Awesome! I am so glad you enjoyed this recipe, thanks so much for making it! Have a great weekend:) xTieghan
Hi Teigan, can I sub lemon juice for the lemon zest? And if so, how much?
Hey Joelle,
Sure! I would do 1 tablespoon of lemon juice. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this for dinner tonight and it was delicious. I have made several of your salmon recipes, my husband said that this was his favorite. Very good and so easy.
Hey Anne,
Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan
The perfect Passover dinner, the prep was SO easy and the flavors were unique! The cayenne pepper really kicked up the chicken a notch and paired so well with the chimichurri ( I only used cilantro and added some honey)! Thank you for keeping our household yummy!
Hey Thy le,
Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan
Made this last night and it was probably the best thing I’ve ever cooked up in my kitchen! Obsessed with your recipes.
Hey Victoria,
Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan
In case I haven’t already commented, I am adding cited to this dish, it’s become our weekly staple. Never made the sauce to go with it as it’s absolutely delish as is. I also sub broccoli or green beens when I don’t have asparagus.
Hey Ilene,
Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan
What other type of fish would you recommend? My husband can’t eat salmon.
Hey Lisa,
A mild white fish like cod would work well here. I hope you love the recipe. Let me know how it turns out! xTieghan
Hi! If I’m out of red wine vinegar, can I sub for white wine vinegar or just omit? What would you recommend? Thanks!
Hey Lauren,
White wine vinegar will work just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan