Broiled Salmon with Asparagus and Potatoes (Sheet Pan)

This sheet pan supper will show you just how quick and simple it can be to get a salmon dinner on the table any night of the week. It all starts by firing up your broiler. Do that and you will be tucking into perfectly cooked fillets with just the right amount of char around the edges. We're making it a meal by partnering this weeknight-friendly fish with crispy red potato rounds and tender asparagus spears. Oh, and it will all happen in under 20 minutes. Think of your oven's broiler like an upside-down grill that blasts food with an intense high heat from above. It's one of my favourite methods of quick-cooking, and also leaves an irresistible golden crust and light char around the edges of the fish and over the vegetables. This is why it is crucial to check the positioning of the upper oven rack before cooking and adjusting it when necessary. When it's too close to the heating element, food is more likely to burn on the outside while the inside can remain undercooked.

¼ cup lemon juice, freshly squeezed (from 1 medium lemon)
2 Tbsp. olive oil, divided
2 cloves garlic, minced
2 Tbsp. fresh parsley leaves, coarsely chopped
1 lb medium red potatoes, cut into ¼" thick slices
1 bunch asparagus (about 1 lb), trimmed
4 (6 oz) skin-on salmon fillets, preferably about 1¼" thick
½ tsp. kosher salt
black pepper, freshly ground

Place the lemon juice, 1 Tbsp. of the oil, garlic, and parsley in a shallow container large enough to hold all the pieces of salmon in a single layer and whisk to combine. Place the salmon in the marinade skin-side up. Cover and refrigerate for about 10 minutes while the oven heats up.

Arrange an oven rack about 6" below the broiler, then set the oven to broil.

Line a rimmed baking sheet with aluminum foil. Place the potatoes and asparagus on the baking sheet and drizzle with the remaining 1 Tbsp. of oil and sprinkle with the ½ tsp. of salt. Arrange in a single layer around the edges of the baking sheet. Place the salmon fillets on the center of the baking sheet skin-side down (discard any remaining marinade in the container). Season the salmon with salt and pepper.

Broil until the salmon is cooked through and flakes easily, 6-8 minutes. An instant-read thermometer into the middle of the thickest fillet should read 120°F-130°F for medium-rare, or 135°F-145°F for well-done. Total cook time will depend on the thickness of salmon.

Makes 4 servings.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.