Sheet-Pan Salmon with Dill Aioli & Roasted Vegetables
This homemade aioli with zesty lemon and fresh dill brightens up this simple roasted salmon with potatoes and asparagus.
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Our Kind Of Bouquet
It’s nearing peak asparagus season, which means it’s the perfect opportunity to put this folate-rich veggie to work. Though one serving of these stalks also provides nearly half the vitamin K women require daily, your body needs healthy fats to utilize it – not a problem with this dish.
Related: 5 Weeknight Dinners in One Grocery Bag
Ingredients
Aioli
- 2 large egg yolks (NOTE: Use in-shell pasteurized eggs if you prefer.)
- ¼ cup olive oil
- 1 tbsp lemon zest + 1½ tbsp fresh lemon juice
- 2 tbsp chopped fresh dill 2 tbsp chopped fresh dill
- sea salt and ground black pepper, to taste
Salmon & vegetables
- 12 oz baby yellow potatoes, halved
- 4 6-oz skinless wild salmon fillets
- 1 bunch asparagus (about 12 oz), trimmed
- 1½ tbsp olive oil, divided
- sea salt and ground black pepper, to taste
Preparation
- Prepare aioli: Place yolks in the work bowl of an immersion blender or a small food processor. With the motor running, slowly stream in oil until mixture is very thick, 1 minute. Stir in lemon zest, lemon juice and dill and season with salt and pepper. Refrigerate until ready to serve.
- Preheat oven to 375°F. Line 2 rimmed baking sheets with parchment paper.
- Place potatoes on half of 1 sheet, salmon on the second sheet and asparagus in a large bowl. Drizzle oil over top of each and season with salt and pepper.
- Bake potatoes until tender and browned, 25 to 30 minutes. Add salmon to oven after 10 minutes and bake until cooked through, 12 to 14 minutes.
- In the last 5 minutes of potato cooking, add asparagus to empty half of sheet. Serve salmon and vegetables with aioli.
Nutrition Information
- Serving Size ¼ of recipe
- Calories 467
- Carbohydrate Content 18 g
- Cholesterol Content 172 mg
- Fat Content 27 g
- Fiber Content 3 g
- Protein Content 38 g
- Saturated Fat Content 5 g
- Sodium Content 242 mg
- Sugar Content 1 g
- Monounsaturated Fat Content 17 g
- Polyunsaturated Fat Content 4 g