One Pan Salmon Bake with Garlic, Lemon, & Thyme Oil
This one pan dinner is as easy as it is delicious! With only 30 minutes of cooking time this meal could not be more simple, and our 100% California Extra Virgin Olive Oil Chef’s Bottle comes in handy for quick and precise olive oil application that adds a bright and floral flavor.
Ingredients
- 4 tbsp California Olive Ranch 100% California Extra Virgin Olive Oil, separated
- 1 pound small yellow potatoes, quartered
- 2 cloves garlic, minced
- Zest of one lemon
- 1 tbsp capers
- 1 tsp fresh thyme leaves
- ½ tsp chili flakes
- Pinch of salt
- 4 salmon fillets
- 1 pound asparagus, ends trimmed
- ½ lemon, for garnish
Instructions
Preheat oven to 400 degrees.
Drizzle a large baking sheet with olive oil and add the small yellow potatoes. Toss until evenly coated, then sprinkle with salt. Bake for ten minutes.
While the potatoes are baking, make garlic lemon thyme oil. Add the garlic, lemon zest, capers, thyme, chili flakes, and pinch of salt to a small bowl. Cover with about three tablespoons of olive oil and stir to combine.
Push potatoes to one side of the pan. Drizzle the pan again with olive oil, then add the fillets in the middle, and the asparagus on the remaining side. Coat the fillets with the garlic lemon thyme oil, using a pastry brush to get an even layer. If you have any extra oil, toss it over the potatoes and the asparagus. Roast for an additional 15 minutes. Garnish with lemon and enjoy immediately.