Lemon-Dill Crusted Salmon with Roasted Asparagus and Baby Red Potatoes

Name: Lemon-Dill Crusted Salmon with Roasted Asparagus and Baby Red Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Olive oil, divided; 4 (6 oz) Salmon fillets, skin on or off; 1 lb Baby red potatoes, halved or quartered; 1 bunch (about 1 lb) Asparagus, tough ends trimmed; 1 tsp Garlic powder; 1/2 tsp Salt, divided; 1/4 tsp Black pepper, divided; 1/2 cup Panko breadcrumbs; 2 tbsp Fresh dill, finely chopped; 1 large Lemon, zest and 2 tbsp juice

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This vibrant and healthy dish welcomes the freshness of spring with every bite. Pan-seared and then baked salmon is topped with a zesty breadcrumb crust infused with fresh lemon and dill, creating a delightful texture and flavor contrast. Roasted alongside are tender asparagus spears and creamy baby red potatoes, seasoned simply to highlight their natural goodness. It's a complete, wholesome meal that's easy to prepare and perfect for a light yet satisfying dinner in March.

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Lemon-Dill Crusted Salmon with Roasted Asparagus and Baby Red Potatoes

Prep Time15 min

Cook Time35 min

Servings4 servings

DifficultyEasy

Equipment

Large baking sheetLarge oven-safe skilletSmall bowl

Instructions

1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. In a medium bowl, toss the halved baby red potatoes with 1 tablespoon of olive oil, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread them in a single layer on one side of the prepared baking sheet.
2
Roast potatoes for 15 minutes. While potatoes are roasting, prepare the asparagus: Toss asparagus spears with 1 teaspoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. After the potatoes have roasted for 15 minutes, add the asparagus to the other side of the baking sheet.
3
In a small bowl, combine Panko breadcrumbs, chopped fresh dill, lemon zest, and 1 teaspoon of olive oil. Mix well. This will be your salmon crust.
4
Pat salmon fillets dry with paper towels. Season salmon with remaining salt and pepper. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear salmon, skin-side down (if applicable), for 2-3 minutes until skin is crispy. If skinless, sear one side for 2 minutes.
5
Carefully transfer the salmon fillets, seared-side up, to the baking sheet alongside the vegetables. Spoon the lemon-dill breadcrumb mixture evenly over the top of each salmon fillet. Drizzle the lemon juice over the salmon and vegetables.
6
Return the baking sheet to the oven and bake for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender. Serve immediately.

Nutrition

Calories550 kcal

Protein40g

Fat28g

Carbohydrates

Frequently Asked Questions

Can I use a different type of fish?

Yes, cod, halibut, or tilapia would also work well in this recipe. Adjust cooking times as needed based on the thickness of the fish. White fish may cook faster than salmon.

How do I ensure the asparagus doesn't get soggy?

Make sure your asparagus is spread in a single layer on the baking sheet and not overcrowded. Roasting it at a higher temperature helps it become tender-crisp rather than soggy. Adding it after the potatoes have had a head start also helps.

Can I prepare parts of this meal in advance?

You can wash and cut the potatoes and asparagus ahead of time. The lemon-dill breadcrumb mixture can also be prepared a few hours in advance and stored in the refrigerator. Assemble and bake just before serving for best results.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.