Salmon with Asparagus and Potatoes

The salmon is roasted alongside the vegetables, then served with a slightly sweet bell-pepper relish.

  • Prep:
  • Total Time:
  • Servings: 1

Source: Everyday Food, April 2005


  • 2 new potatoes (about 6 ounces) scrubbed, halved, and thinly sliced
  • 1 tablespoon (3 teaspoons) olive oil
  • 2 tablespoons minced red bell pepper
  • 1/4 teaspoon orange zest cut into fine strips or grated
  • 9 asparagus spears (about 6 ounces) trimmed and cut diagonally into 2-inch lengths
  • 1 tablespoon chopped fresh mint
  • 1 skinless salmon fillet (6 to 7 ounces)
  • 4 teaspoons fresh orange juice plus 1 teaspoon white-wine vinegar
  • 1/2 teaspoon honey


  1. Preheat oven to 425 degrees. In a large ovenproof skillet, toss potatoes and asparagus with 2 teaspoons oil to coat; season with salt. Roast 15 minutes (and leave in oven).

  2. In a small skillet, sprinkle salmon (flat side down) with salt. Transfer pan to oven, next to vegetables; roast until salmon is opaque throughout and vegetables are tender, about 10 minutes.

  3. Meanwhile, make relish: In a small bowl, whisk together orange zest and juice, vinegar, honey, and remaining teaspoon oil. Stir in bell pepper and mint; season with salt and pepper.

  4. To serve, spoon vegetables into a shallow serving bowl or plate; top with salmon and relish.

Cook's Notes

Roasting salmon at a high temperature keeps it moist and juicy throughout. If you can’t find a salmon fillet, substitute salmon steak; remove any bones and skin before serving. To save time, after putting the vegetables and salmon in the oven, start preparing (zesting, juicing, and chopping) the remaining ingredients for the relish.


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