One-pan salmon with roast asparagus

One-pan salmon with roast asparagus

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(241 ratings)

Prep: 20 mins Cook: 1 min


Serves 2

For an easy side dish to complement a spring roast, just cook this recipe without the salmon

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal483
  • fat25g
  • saturates4g
  • carbs34g
  • sugars6g
  • fibre3g
  • protein33g
  • salt0.24g
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  • 400g new potato, halved if large
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 asparagus spears, trimmed and halved



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 2 handfuls cherry tomatoes
  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 2 salmon fillets, about 140g/5oz each
  • handful basil leaves


  1. Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.

  2. Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

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Comments, questions and tips

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21st Aug, 2011
A really delicious meal. I loved how light and healthy this was, with beautiful natural flavours. I added whole peeled shallots, but I think next time (I'll definitely be doing this again!) I'd try adding garlic and lemon wedges. Squash some of the tomatoes a bit when you take it out of the oven to use as sauce... this is so good.
16th Aug, 2011
please can you display the most recent comments first - thank you
10th Aug, 2011
Nice but more seasoning is needed as in my opinion the recipe was too bland as it is.
30th Jul, 2011
Wonderful recipe. Good suggestion to top with a dollop of lemon mayo (i used Tartar thinned with juice of half a lime). Thanks.
10th Jul, 2011
This has become a regular in our house - so quick (and all in one dish) and easy but the flavours go together really well. Was doubtful about the basil but really lifts the dish.
10th Jul, 2011
This could become a Saturday evening favourite for us,quick, easy and delicious, but would use less oil next time and add the asparagus nearer the end
9th Jul, 2011
Super tasty recipe and just so so easy to impress when you have a few friends around. We added fennel to the the dish which worked really well. A great starter to go with this is the baked red pepper with baby tomatoes and anchovies with a dresed rocket salad. Great results for almost no effort. Got to be a winner!
15th Jun, 2011
Tried this with my parter the other night who is wary of fish and veg.we had asparagus and courgette.missed out the cherry tomatoes and added dried basil.was absolutely gorgeous!!!not normally a new potato fan but loved these!!!
6th Jun, 2011
I made it without the potatoes so as to cut down on the carbohydrates, but really liked it. Supereasy and fast!
31st May, 2011
Easy to prepare. Tastes delicious and good for you


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