Rosemary Roasted Salmon with Asparagus & Potatoes

4.7

(13)

12 Reviews

Yukon Golds are great here because they get crispy on the outside but completely creamy on the inside. A brush stroke or two of balsamic glaze provides a rich color and a sweet finish to the roasted salmon.

Julia Levy

Updated on September 19, 2023

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

Tested by

EatingWell Test Kitchen

Prep Time:

20 mins

Additional Time:

10 mins

Total Time:

30 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Nut-Free Dairy-Free Soy-Free High-Protein Egg-Free Gluten-Free Low-Calorie

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Ingredients

3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh rosemary
2 teaspoons minced garlic
1 ¼ pounds Yukon Gold potatoes, cut into 1-inch pieces
1 teaspoon salt, divided
¾ teaspoon ground pepper, divided
1 pound asparagus, trimmed
4 (5 ounce) skinless salmon fillets, preferably wild
1 medium lemon
2 tablespoons balsamic glaze
½ teaspoon whole-grain mustard

Directions

Preheat oven to 425 degrees F.
Stir together oil, rosemary and garlic in a small bowl. Place potatoes in a large bowl and toss with 1 tablespoon of the oil mixture and 1/2 teaspoon each salt and pepper. Arrange the potatoes in an even layer on a large rimmed baking sheet. Roast until lightly browned and tender, about 20 minutes. Push the potatoes to one end of the pan.
Place asparagus in the large bowl and toss with 1 tablespoon of the oil mixture, 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange the asparagus on other end of the baking sheet. Roast until the asparagus is bright green, about 3 minutes. Push the vegetables to either end of the pan, leaving space in the center.
Brush salmon with the remaining 1 tablespoon oil mixture and sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Place the salmon in the center of the pan. Thinly slice half the lemon and tuck the slices around the salmon and vegetables. Roast for 5 minutes more. Cut the remaining lemon half into wedges.
Whisk balsamic glaze and mustard in a small bowl. Brush 1 tablespoon of the mixture on the salmon. Continue roasting until the salmon is just cooked through and the vegetables are tender, about 5 minutes. Drizzle the vegetables with the remaining sauce. Serve with the lemon wedges.

Originally appeared: EatingWell Magazine, June 2020; updated November 2022

Nutrition Facts (per serving)

400	Calories
16g	Fat
34g	Carbs
33g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 4 oz. salmon, 2 oz. asparagus & 2/3 cup potatoes
Calories 400
% Daily Value *
Total Carbohydrate 34g	12%
Dietary Fiber 4g	16%
Total Sugars 6g
Protein 33g	65%
Total Fat 16g	20%
Saturated Fat 3g	14%
Cholesterol 66mg	22%
Vitamin A 679IU	14%
Vitamin C 18mg	20%
Folate 49mcg	12%
Sodium 711mg	31%
Calcium 184mg	14%
Iron 4mg	20%
Magnesium 51mg	12%
Potassium 683mg	15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Rosemary Roasted Salmon with Asparagus & Potatoes

Ingredients

Directions

Nutrition Facts (per serving)

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