Simple Roast Salmon with Potatoes, Asparagus and Lemon-Dill-Caper Drizzle Recipe

Simple Roast Salmon with Potatoes, Asparagus and Lemon-Dill-Caper Drizzle Recipe Image

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Best with Sunkist® Lemons
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You will be delighted with this recipe. Simple Roast Salmon with Potatoes, Asparagus and Lemon-Dill-Caper Drizzle is easy to prepare and it is sure to impress your family or guests. The fresh herbs along with the taste of lemon and capers really complements the fish. No need to add salt to this dish, the lemon is what enhances the flavor, a Sunkist S’alternative™


  • 1 whole side salmon (2 1/2 to 3 pounds)
  • 5 Tbsp. pure olive oil
  • Ground black pepper
  • 2 lbs. fingerling potatoes or new red potatoes, halved
  • 2 bunches (2 lbs.) asparagus, tough ends snapped off
  • 1/4 cup each parsley and dill leaves, chopped coarse, plus extra sprigs for garnish
  • 1/4 cup capers and 2 tsp. caper juice
  • 3 medium scallions, sliced thin
  • 1 1/2 tsp. finely grated Sunkist® lemon zest; remaining lemon cut into wedges for the platter

Instructions: (Makes 6 servings)

  • Set salmon on a large rimmed baking sheet; coat both sides with 2 Tbsp. of the olive oil and a sprinkling of pepper. Toss potatoes with another 2 Tbsp. of olive oil; place, cut side down, on a second rimmed baking sheet. Toss asparagus with remaining tablespoon of oil and a sprinkling of pepper.
  • Adjust oven racks to lowest and upper-middle position. Place potatoes on bottom rack and salmon on upper rack of cold oven, then heat oven to 400 degrees. Roast until salmon is just opaque throughout, about 25 minutes, and potatoes are golden brown, about 30 minutes.
  • Transfer salmon to a large platter; add asparagus to salmon roasting pan; continue to roast on upper rack, along with potatoes, until bright green and just tender, 5 to 8 minutes, depending on thickness.
  • Meanwhile, mix parsley, dill, capers and juice, scallions and lemon zest in a small bowl; set aside.

  • To Serve: Spoon lemon mixture over salmon, garnishing platter with parsley, dill sprigs, and lemon wedges. Arrange potatoes and asparagus on platter with salmon. Serve immediately, letting each person squeeze lemon juice over potatoes, asparagus, and salmon.

Nutrition Information (per serving):

Calories 630; Total Fat 34g; Saturated Fat 5g; % Calories from Fat 49%; % Calories from Saturated Fat 7%; Cholesterol 115mg; Carbohydrate 39g; Dietary Fiber 4.5g; Sodium 270mg; Protein 45g

Recipe courtesy of Pam Anderson, a USA Weekend food columnist and food blogger at This recipe is adapted from her latest New York Times best seller, Perfect One-Dish Dinners.

Photo by Judd Pilossof