12 May 2020

Armela from the Millennial Board makes salmon with baby potatoes

2:00 Min


  • 4 salmon fillets
  • 1 pound asparagus ends trimmed
  • 2 pounds baby red or gold potatoes, quartered
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 2 teaspoons Italian herb blend see note
  • 1 teaspoon garlic powder
  • 1/2 lemon, thinly sliced


1. Preheat the oven. Toss potatoes with 1 tablespoon olive oil, salt and pepper to taste, garlic powder, and 2 teaspoons Italian herb blend.

2. Arrange on a large sheet pan and bake in preheated oven for 10 minutes.

3. Arrange salmon fillets and asparagus on the sheet pan. Brush onto salmon fillets.

4. Drizzle asparagus with remaining 1 tablespoon olive oil, season with salt and pepper to taste and place lemon slices between the asparagus spears.

5. Bake for 15 minutes until asparagus and potatoes are fork-tender and salmon is cooked through. Serve immediately.


Suggestion from the chef: for a DIY Italian herb blend, stir together equal parts dried thyme, parsley, oregano, and basil.