Mediterranean Salmon Bake
From The Kitchen · Sheet Pan Suppers · one pan, hands-off
The potatoes roast first while you do almost nothing, then the salmon, asparagus and tomatoes join for the last stretch — the fish stays silky, the tomatoes burst, and dinner is dill-flecked and done.
- Protein
- Salmon fillets
- Vegetables
- Fingerling potatoes, asparagus, tomatoes
- Seasoning
- Lemon, fresh dill, garlic
- Oven
- 425°F
Scaled from the original recipe — sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 lb fingerling potatoes, halved lengthwise
- 1 bunch asparagus, trimmed
- 1 cup cherry tomatoes
- 3 tbsp olive oil
- 1 lemon (half juiced, half thinly sliced)
- 2 garlic cloves, minced
- 2 tbsp fresh dill, chopped
- Salt and pepper
I keep a generous hand with the olive oil — especially on the vegetables, where it helps them roast up golden rather than steam. The amounts here are a starting point; pour to your taste.
Method
- Heat the oven to 425°F and line a sheet pan with parchment.
- Toss the potatoes with 1 tbsp olive oil, salt and pepper. Spread cut-side down and roast 25 minutes.
- Meanwhile, whisk the remaining oil, lemon juice, garlic and half the dill.
- Push the potatoes to one side. Add the salmon (brushed with the dill oil), the asparagus and tomatoes (tossed in the rest), and lay lemon slices over the fish.
- Roast 12–15 minutes, until the salmon just flakes with gentle pressure and the asparagus is tender.
- Shower with the remaining fresh dill and serve.
Gina’s tip
Salmon’s done when it flakes with gentle pressure and looks just opaque in the center — a minute early beats a minute late.
Cook once, eat twice
This keeps and reheats beautifully — make a pan tonight and tomorrow’s lunch is handled. Warm a scoop of brown rice, farro or quinoa in the center of the pan to stretch it into a fuller meal.
Fish this simple is a weeknight gift — a beautiful plate that asked almost nothing of you. Let it.
One pan, one dinner, almost no dishes. Enjoy your evening.
— Gina