Classic Favorite
Sheet Pan Salmon with Potato Thins
Roasted Asparagus
Ingredients
- 2 lemons, halved
- 1 large orange, halved
- 1 (1½-lb) salmon fillet
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 1 lb organic red potatoes, thinly sliced
- ¼ cup olive oil, divided
- 1 Tbsp chopped fresh thyme
- ½ cup pitted green olives (such as Castelvetrano)
Instructions
- Preheat oven to 450°F. Cut 1 lemon half and orange half into slices; squeeze juice from 1½ lemons to equal 3 Tbsp and remaining orange half to equal 1½ Tbsp.
- Season fish with ½ tsp each salt and pepper.
- Place potatoes on a large rimmed baking sheet; drizzle with 1 Tbsp oil, and sprinkle with ½ tsp each salt and pepper. Spread into a single layer.
- Bake 10 minutes. Place fish on potatoes; top with orange and lemon slices. Bake 10 to 15 minutes longer or until fish flakes with a fork and potatoes are tender.
- Meanwhile, combine 3 Tbsp oil, lemon juice, orange juice, and thyme. Sprinkle fish with olives; drizzle with dressing just before serving.
Side Dish Ingredients
- 2 lb asparagus, trimmed
- 3 Tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
Side Dish Instructions
- Preheat oven to 450°F. Toss together asparagus, oil, salt, pepper, and garlic powder in a large greased rimmed baking sheet; bake 8 minutes, turning occasionally, or until asparagus is tender.
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