sheet-pan spring salmon

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To boil them Bring a pot of salted water to a boil. Add the halved potatoes and cook until fork-tender, about 10 minutes. Drain and allow them to cool in the colander.

Step 2

Serves 4 (but can be adjusted to feed as many as you want!)

Step 3

Serving platter (if you’re going to serve it at room temp)

Step 4

Preheat oven to 400°F. Line your largest rimmed baking sheet with parchment paper (or foil; I just prefer parchment).

Step 5

Place 1 1/2 pounds of halved baby potatoes on the baking sheet and drizzle with 1 1/2 tablespoons extra-virgin olive oil, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Spread them out so that they are not touching.

Step 6

Place in the oven and roast for 20 minutes.

Step 7

While the potatoes are roasting, prep 1 bunch asparagus by chopping 1 1/2 inches off of the bottom.

Step 8

Now make the dilly sauce Combine all (1 cup mayonnaise, 2 tablespoons Dijon mustard, the zest and juice of 1 large organic lemon, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, 2 tablespoons finely chopped dill, 1 tablespoon finely minced chives) in a pretty serving bowl.

Step 9

After the potatoes have cooked for 20 minutes, remove the baking sheet from oven.

Step 10

Scooch the potatoes all to one side — it’s OK if they’re touching now. In the middle of the sheet pan, add the salmon filets and drizzle them with 1 tablespoon extra-virgin olive oil, a big pinch of salt and pepper, the zest of half a lemon, the juice of half a lemon, and 1 tablespoon dill (depending on how much dill ya like you can add more here if you want!). Use your hands to rub it in all over the salmon. The salmon filets can be touching — this will actually help them cook evenly!

Step 11

Add the trimmed asparagus to the remaining empty spot on the baking sheet. Drizzle with 1 tablespoon extra-virgin olive oil, season with 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper, and toss to coat.

Step 12

Return the baking sheet to the oven to roast for 12 to 15 minutes. At the 12-minute mark, you’re going to peek inside. If the salmon is leaking white stuff, it’s finished! But it’s also a good idea to use a meat thermometer here. I like my salmon medium-rare (125°F) but you might like yours medium (135°) to medium-well (140°F). Do not surpass 140°! This is where salmon gets dry and chalky.

Step 13

Toss the remaining 2 tablespoons chopped dill, 1 tablespoon minced chives, and juice of 1/2 lemon into the potatoes. Taste and add salt and pepper as needed. Sprinkle the rest of the chives over the asparagus and salmon.

Step 14

If you’re eating immediately Divide the salmon and vegetables between four plates, drizzle with the sauce (or serve it on the side — it’s good on everything), and dig in!

Step 15

If you’re eating later Throw everything on a pretty platter and refrigerate until meal time. Pull it out of the fridge 30 minutes before eating so that it comes to room temperature.

Step 16

Notes

Step 17

Leftovers are a great thing If you have leftover salmon, make salmon salad! Throw the filets into a bowl. Stir in a small amount of dilly sauce at a time, mixing it with and shredding the salmon with your fork, until it holds together like tuna salad. You can add thinly sliced celery, but it’s delicious without! Thanks to my friend Bob for this leftovers tip!

Step 18

Dijon mustard Yellow mustard works. Or 1 teaspoon mustard powder (but stir the lemon juice into it first to make it combine easier into the mayo). Or if you hate mustard, you can skip it.

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