Servings: 4 servings


1.33 lbs. raw wild salmon
2 tbsp. lemon juice
2 tbsp Dijon mustard
1 tsp. fresh dill (or half the amount dried)
1/2 tsp. oregano
2 cloves garlic, minced
1 lb sweet potatoes
1 lb asparagus, stems cut off the bottom
1 tbsp. olive oil
Salt and pepper



Preheat the oven to 450 degrees.

Mix together the lemon juice, mustard, dill, half the garlic, and oregano. Place the salmon the pan (either 4 filets or one large piece) and brush with the mustard sauce.

Thinly slice the potatoes into circular pieces, like chips. Toss the potatoes and asparagus with olive oil, remaining garlic, salt, and pepper.

Place the veggies around the salmon, placing them in an even layer.

Bake for 12-15 minutes until the salmon is cooked through and flaky and potatoes are tender.


If you find that your potatoes aren’t cooking quickly enough, remove the salmon from the baking sheet just before it is ready and tent it with some foil while the potatoes finish cooking. The salmon will finish cooking under the foil. This shouldn’t be necessary if the potatoes are nice and thin, but it’s a good back up just in case.



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