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
Source: EatingWell Magazine, June 2020


Recipe Summary

20 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

400 calories; protein 32.5g 65% DV; carbohydrates 34.1g 11% DV; dietary fiber 4.4g 18% DV; sugars 6.3g; fat 15.9g 25% DV; saturated fat 2.8g 14% DV; cholesterol 66.3mg 22% DV; vitamin a iu 679.1IU 14% DV; vitamin c 18.2mg 30% DV; folate 49.2mcg 12% DV; calcium 183.5mg 18% DV; iron 3.6mg 20% DV; magnesium 51.1mg 18% DV; potassium 682.7mg 19% DV; sodium 711mg 28% DV.