Roasted Salmon Potato Tomato and Asparagus is a one pan dinner that is easy, delicious and healthy. Layers of vegetables surround a perfectly seasoned and roasted piece of Fresh Wild Salmon. ย This dish is Gluten Free, Dairy Free, Nut Free, Paleo and Whole30 friendly.
I have an addiction to cherry tomatoes, especially the ones growing in my garden. ย I am not sure why, but they are the sweetest darn things. ย I eat handfuls as I am out picking in the garden.
What is great about growing cherry tomatoes is one plant turns outย so much produce. ย When I am not out in the garden gobbling them up I am throwing them in my recipes. ย Cherry tomatoes have aย sweeter flavor so they do well fresh or roasted in the oven. ย When the grocery store had wild caught salmon on sale, I bought a beautiful piece and knew my cherry tomatoes wouldย make the perfect sweetย accompaniment.
My love for this dish truly lies in how simple it is to prepare. ย And of course you only have to use one pan, so less dirty dishes. ย Score!
The layers of different vegetables are subtly roasted in a simple olive oil and herb flavoring which lets you highlight the terrific fresh wild salmon.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me onย Instagramย orย Twitterย with #ahealthylifeforme.ย
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- [br][b]Salmon:[/b]
- 1/2 pound Fresh Wild Salmon
- 1 lime 1
- Pinch sea salt
- 1/8 teaspoon ground black pepper
- [br][b]Vegetables:[/b]
- 1 1/2 pounds of fingerling potato medley, or plain, cut in half and cubed
- 1/2 teaspoon dried Italian Seasoning
- 8 asparagus spears, trimmed and halved
- 2 tbsp olive oil, divided
- 2 handfuls cherry tomatoes, cut in halves
- 1 tbsp balsamic vinegar
- handful basil leaves
- Heat oven to 400ยฐ.
- Grease a 13 x 9โ with coconut oil for easy clean up.
- Place salmon on plate, top with juice salt and pepper and set aside.
- Cut potatoes in half and cube, toss with 1 tbsp of olive oil and Italian seasoning. Spread in baking pan and bake for 20 minutes.
- Toss the asparagus in with the potatoes, pushing vegetables to the perimeter of pan leaving space in center of pan open. Return to the oven for 15 mins.
- Toss the cherry tomatoes and balsamic vinegar together in a small bowl. Set aside.
- Place salmon in center of pan and toss tomatoes along perimeter with potatoes and asparagus. Drizzle with the remaining oil over vegetables and return to the oven for a final 10-15 minutes, or until the salmon is cooked.
- Scatter over the basil leaves and serve everything scooped straight from the dish.
I tried salmon for the first time this spring and fell in love. This definitely needs to happen in my house for dinner soon! ๐
Oh you will love this Rachel, easy and delicious.
I love salmon! Especially when it’s roasted like this. Those tomatoes, potatoes and asparagus are the perfect side dish, and I love that everything is baked in one dish! Pinned!
Thanks for sharing Taylor!
This looks amazing! ๐ Salmon is one of my favorites, but I don’t make it much because my husband and son won’t eat it. But I think I will be making this dish soon just for my daughter and I, lol. ๐ It looks too good not to!