Sheet Pan Lemon Dill Salmon with Asparagus and Potatoes

Instructions

1. 1

   Heat the oven to 425°F. Quarter the potatoes, toss with 1 tbsp oil, salt and pepper, and roast 15 minutes.

2. 2

   Trim the asparagus. Mix the remaining oil with lemon zest, juice of 1 lemon, minced garlic and chopped dill.

3. 3

   Move the potatoes to the edges, lay the salmon in the center and the asparagus around it. Spoon the lemon-dill mixture over the salmon and asparagus.

4. 4

   Roast 12-14 minutes, until the salmon flakes easily (145°F).

5. 5

   Serve with lemon wedges from the second lemon.