The useful part
How to make it
- 1
Heat the oven to 425°F. Toss the potatoes with half the oil and roast them for 20 minutes.
- 2
Add the salmon and asparagus to the pan, brush the salmon with the remaining oil, and season with lemon and dill.
- 3
Roast for 10 to 14 minutes until the salmon flakes easily and reaches 145°F at the thickest point.
- 4
Squeeze lemon over the pan and serve the salmon with the potatoes and asparagus.
No scavenger hunt required
Easy substitutions
Use the closest swap that fits what you have and the texture you want.
salmon
chicken or white beans, adjusting cooking time
fresh vegetables
frozen vegetables or another quick-cooking seasonal vegetable
Make tomorrow easier
Leftover plan
Leftover plan
Save extra portions for lunch, and keep sauces or crisp toppings separate when texture matters.
Storage
Refrigerate leftovers within 2 hours in a shallow sealed container and use them within 3 days.
Reheat
Reheat gently to 165°F throughout, adding a splash of water or broth when the texture needs help.
Food safety guidance
For cooling, storing, and reheating details, use the USDA references below.