Recipe: Sheet Pan Crispy Salmon and Potatoes
- 1/4 cup
freshly squeezed lemon juice (from 1 medium lemon)
- 2 tablespoons
olive oil, divided
cloves garlic, minced
- 2 tablespoons
coarsely chopped fresh parsley leaves
- 1 pound
medium red potatoes, cut into 1/4-inch-thick slices
- 1 bunch
asparagus (about 1 pound), trimmed
(6-ounce) skin-on salmon fillets, preferably about 1 1/4 inches thick
- 1/2 teaspoon
kosher salt, plus more fore seasoning
Freshly ground black pepper
Place the lemon juice, 1 tablespoon of the oil, garlic, and parsley in a shallow container large enough to hold all the pieces of salmon in a single layer and whisk to combine. Place the salmon in the marinade skin-side up. Cover and refrigerate for about 10 minutes while the oven heats up.
Arrange an oven rack about 6 inches below the broiler, then set the oven to broil.
Line a rimmed baking sheet with aluminum foil. Place the potatoes and asparagus on the baking sheet and drizzle with the remaining 1 tablespoon of oil and sprinkle with the 1/2 teaspoon of salt. Arrange in a single layer around the edges of the baking sheet. Place the salmon fillets on the center of the baking sheet skin-side down (discard any remaining marinade in the container). Season the salmon with salt and pepper.
Broil until the salmon is cooked through and flakes easily, 6 to 8 minutes. An instant-read thermometer into the middle of the thickest fillet should read 120°F to 130°F for medium-rare, or 135°F to 145°F for well-done. Total cook time will depend on the thickness of salmon.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.