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Lunch recipe · from the recipe book

Sheet-Pan Salmon, Potato and Asparagus Romaine Salad

Crisp-edged roasted potatoes, tender asparagus and flaky herbed salmon tumble over cool romaine with a tangy balsamic-mustard vinaigrette.

Sheet-Pan Salmon, Potato and Asparagus Romaine Salad

Ingredients

  • 1 lb500 gSalmon filletcut into 4 portions
  • 3 small500 gRed potatoescut into 3/4-inch chunks
  • 10½ oz300 gAsparaguscut into 2-inch pieces
  • 1 medium110 gRed onioncut into thin wedges
  • 7½ cups chopped350 gRomaine lettucechopped
  • 1⅓ cups200 gCherry tomatoeshalved
  • ¼ cup50 gOlive oil
  • 2½ tbsp40 gBalsamic vinegar
  • 2 tsp10 gYellow mustard
  • 1 tsp7 gHoney
  • 2 cloves6 gGarlicminced
  • 1 cup sprigs8 gFresh dillchopped
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Toss the red potatoes and red onion with one third of the olive oil, half of the salt and half of the black pepper; spread on the sheet pan and roast 20 minutes.
  3. Meanwhile, make the vinaigrette: whisk half of the olive oil with the balsamic, mustard, honey and garlic; set aside.
  4. Toss the asparagus with half of the remaining olive oil (one sixth of the total). Push the potatoes to the edges, add the asparagus, and set the salmon in the center.
  5. Brush the salmon with the last of the olive oil and season it with the remaining salt and remaining black pepper.
  6. Roast 12 to 15 minutes, until the potatoes are browned and the salmon flakes and reaches 145°F (63°C) inside.
  7. Divide the romaine and cherry tomatoes among 4 plates, top with the warm potatoes, onion and asparagus, then a piece of salmon broken into large flakes.
  8. Drizzle the vinaigrette over each salad, scatter the dill on top and serve warm.

Contains: Fish.

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Saved in the Every Helping recipe book on October 24, 2026.

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