Rating: 4.2 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

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Recipe Summary

active:
20 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F.

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  • 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; carbohydrates 34.1g; dietary fiber 4.4g; sugars 6.3g; fat 15.9g; saturated fat 2.8g; cholesterol 66.3mg; vitamin a iu 679.1IU; vitamin c 18.2mg; folate 49.2mcg; calcium 183.5mg; iron 3.6mg; magnesium 51.1mg; potassium 682.7mg; sodium 711mg.
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Reviews (4)

5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/31/2021
Delicious! Pleasantly surprised by the potatoes too - among my favorite I’ve ever tasted! Read More
Rating: 4 stars
06/20/2020
I really liked preparing the entire dish on one baking pan. Plus, my family really enjoyed how the 3 types of food complimented each other. The only reason I only gave it 4 stars as it could have a bit more seasoning. Read More
Rating: 5 stars
05/22/2020
I created an account just to review this recipe - it was THAT good! I made my own balsamic glaze by reducing regular balsamic vinegar because I didn't want the added sugar and it worked so well! Plus you can't beat potatoes and rosemary. Will be adding this recipe to our regular dinner rotation! Read More
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Rating: 2 stars
03/02/2021
I really wanted to like this recipe and tried it 2x but it just didn’t work for us. With the oil on the salmon, when I add the glaze it just rolls off the top and then gets on the cookie sheet and burns. I love rosemary potatoes but this needs way more seasoning than the recipe specifies. It’s fine but I’ve found other salmon recipes from eating well that are much better. Read More
Rating: 5 stars
06/11/2020
I made half the recipe and had a friend over. We both loved it! It had great depth of flavor. The lemons added just the right touch. I did not change anything except my salmon had the skin on it! I will keep this and make it again, and again and again. Read More