One-pan salmon with roast asparagus
Chef DefneKitchen Studio chef · October 14, 2026Salmon fillets roasted on one tray with new potatoes, asparagus and cherry tomatoes, finished with balsamic vinegar and fresh basil. Leave out the fish and it becomes a spring side dish.
Calories are an AI estimate, for information only.
Ingredients · 7
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- New potatoesHalved if large400 g
- Olive oil2 tbsp
- Asparagus spearsTrimmed and halved8
- Cherry tomatoes2 handful
- Balsamic vinegar1 tbsp
- Salmon fillets2
- Basil leaves
Method · 2 steps
- 1
Heat the oven to 220°C (200°C fan). Put the potatoes in an ovenproof dish with 1 tbsp of the olive oil and roast for 20 mins, until they start to colour. Stir in the asparagus and roast for 15 mins more.
- 2
Add the cherry tomatoes and balsamic vinegar, then tuck the 2 salmon fillets (about 140 g each) in among the vegetables. Drizzle over the rest of the oil and roast for another 10-15 mins, or until the salmon is just cooked through. Scatter with basil and serve straight from the dish.
