Salmon with Asparagus and Rainbow Potatoes Recipe

Indulge in a vibrant feast with our Salmon, Asparagus, and Rainbow Potatoes recipe. Packed with protein, omega-3s, fiber, and a zesty burst of vitamin C.

Creative Cooking for the Health-Conscious Gourmet

FibonacciRECIPES | Culinary Medicine 

 High Protein | High Fiber | Low Calorie | Low Cholesterol

Salmon with Asparagus and Rainbow Potatoes 1-Pot Recipe

Enjoy this delicious, colorful, all-in-one-pan meal. The salmon provides plenty of protein and heart healthy omega-3 fatty acids and the asparagus adds fiber, folate, and vitamin K. Squeezing on a liberal amount of lemon juice will also boost your vitamin C. 

Ingredients:

• 1¼ pound salmon filets

• 1½ pound rainbow new potatoes, halved

• 2 bunches fresh asparagus (about 2 pounds)

• 2 Tbsp olive oil 

• ½ tsp salt and extra to taste
  

• 1 tsp dried tarragon

• Zest of one lemon

• 1 garlic clove, finely chopped

• Lemon wedges

Directions:

1. Preheat oven to 400°F

2. In a large bowl, toss potatoes with olive oil and salt. Let stand for 3 or 4 minutes to allow some oil to settle in the bottom of the bowl.

3. Spoon potatoes into a 9 X 15” shallow baking pan (leaving some oil in the bowl) and arrange cut side down. Roast for 15 minutes until they begin to brown. Turn potatoes over and roast for another 5 to 10 minutes. Remove pan from oven.

4. Trim asparagus spears and cut into 1-inch-long pieces. Place in the bowl with the remaining oil and salt. Add garlic, lemon zest and tarragon and toss to coat.

5. Add asparagus mixture to the pan with the potatoes. Stir to combine.

6. Swipe the bowl with the salmon to pick up the remaining oil and spices

7. Push vegetables to the perimeter of the pan and place the salmon skin-side down in the middle of the pan. 

8. Return to oven and roast for about 15 minutes, or until salmon is cooked and asparagus is tender.

9. Portion salmon and vegetables onto dishes

10. Offer salt, pepper, and lemon juice to taste. 

Nutritional Information:

Serves 4

Calories 400, Total Fat 14g, Saturated Fat 2.2g, Total Carbohydrate 36g, Dietary fiber 7g, 

Protein 37g, Sodium 430mg, Potassium 1695mg

Chef and Author: Lori A. Smolin, PhD, Nutrition Scientist

Medically Reviewed by FibonacciMD editors.

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Read this short culinary medicine article "Asparagus: First Among Vegetables"