Crispy Sheet Pan Salmon and Asparagus with Potatoes

Ingredients

• 4 fillets salmon (about 6 oz each)
• 1 lb asparagus, trimmed
• 1 lb baby potatoes, halved
• 3 tablespoons olive oil
• 2 tablespoons lemon zest
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• to taste salt and pepper
• for garnish fresh parsley, chopped

Instructions

1. Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.
2. In a mixing bowl, combine halved baby potatoes with 2 tablespoons of olive oil, smoked paprika, and a pinch of salt and pepper. Toss until the potatoes are evenly coated. Arrange them in a single layer on one side of the prepared sheet pan.
3. Roast the potatoes in the preheated oven for 15 minutes.
4. Meanwhile, in another bowl, whisk together the lemon zest, minced garlic, Dijon mustard, and the remaining tablespoon of olive oil. Season the mixture with salt and pepper to taste.
5. After 15 minutes, remove the sheet pan from the oven and add the asparagus alongside the potatoes. Drizzle half of the lemon mixture over the asparagus and toss to coat.
6. Nestle the salmon fillets in between the asparagus and potatoes. Brush the remaining lemon mixture generously over the salmon fillets.
7. Return the sheet pan to the oven and roast for an additional 15-20 minutes or until the salmon flakes easily with a fork, the asparagus is tender, and the potatoes are crispy.
8. Remove from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley before serving.