Herb Roasted Salmon with Potatoes and Zucchini

Spring may not be here yet, but this is the time of year I start craving lighter food. This dish is a great bridge from hearty winter fare to lighter Spring food. The salmon is flavored with herbs and lemon and than roasted with small red potatoes and asparagus. Everything is placed on a bed of escarole and topped with citrus dressing and crumbly feta.

Lemon Herb Roasted Salmon with New Potatoes and Asparagus

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Total Time: 30 minutes
Servings: 4


For the salmon:

  • 1 1/2  pounds  skinless salmon fillet
  • teaspoons  finely grated lemon zest
  • teaspoon  finely chopped fresh oregano
  • teaspoon  kosher salt
  • 1/2  teaspoon  freshly ground black pepper
  • tablespoons  extra-virgin olive oil
  • ounces  roasted bell peppers, thinly sliced

For the veggies:

  • 1/2 pound  small red potatoes, halved
  • 1 or 2 zucchinis, sliced and roasted
  • 1/4 cup  olive oil
  • Salt
  • Pepper
  • teaspoon  chopped fresh parsley

For the salad:

  • 1/4  cup  extra-virgin olive oil
  • 1/4  cup  fresh lemon juice
  • 1/2 teaspoon  honey
  • tablespoon  dijon mustard
  • Salt
  • Pepper
  • 1/4 cup  finely chopped dill, plus sprigs for serving
  • 1/2 head of escarole, coarsely chopped (about 8 cups) (you can also use your favorite salad mix, radicchio, or very thinly sliced kale)
  • OPTIONAL TOPPINGS: feta, goat cheese, toasted nuts


  • Preheat oven to 375°F. Place salmon in a large rimmed sheet pan lined with foil. Drizzle with the olive oil, then sprinkle with lemon zest, oregano, salt and pepper.
  • Rub the salmon to incorporate the ingredients and spread them over the fish. Arrange peppers around salmon.
  • In a large bowl, add the potatoes and zucchini.
  • Toss with olive oil, a generous pinch of salt and pepper and parsley. Spread the potatoes and zucchini around the salmon on the sheet pan.
  • Bake everything until salmon is firm but still pink in the center, about 10 minutes for pink in the middle, or 15 minutes for more well done.
  • If the salmon is finished cooking before the potatoes and zucchini, remove salmon, set aside on a platter and cover loosely with foil to keep warm. Continue cooking potatoes and asparagus until both are easily pierced with a fork and golden brown.
  • While the salmon, potatoes and zucchini are cooking, whisk oil, lemon juice, honey, mustard, salt, pepper, and 1/4 cup dill in a small bowl or measuring cup.
  • Toss escarole (or salad mix) with half of the dressing in a large bowl, then transfer to a serving platter.
  • Toss potatoes and zucchini with remaining dressing in same bowl, then arrange over escarole.
  • Lay salmon on top of the escarole and top with peppers, dill sprigs, and any other additional toppings -- I love using crumbled feta or goat cheese.
  • Serve immediately.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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