Sheet Pan Salmon with Fennel, Potatoes and Asparagus
Salmon and in season asparagus? Yes, please! This dinner is so simple, with very little prep, and you can relax while it roasts itself to perfection. Copper River Sockeye Salmon is new in stores and has spot-on flavor, perfect fat content and melt-in-your-mouth texture perfect for this recipe.
Serves 2
Ingredients
2 salmon filets
4-6 yukon gold potatoes, very thinly sliced
1 fennel bulb, thinly sliced
½ pound asparagus, ends trimmed
2 lemons
2 teaspoons olive oil
Handful of fresh dill
Salt & pepper
Directions
Line sheet pan with parchment paper. Lay salmon filets, skin side down, in the middle, place asparagus on one side, potatoes and fennel on the other. Season with juice from one lemon, olive oil, chopped dill, salt and pepper. Roast at 400 degrees for 15-20 minutes. Garnish with additional dill and a squeeze of fresh lemon.