Effortless Garlic Butter-Roasted Salmon with Potatoes & Asparagus (One-Pan Winner!)

Looking for a healthy, delicious, and unbelievably easy weeknight dinner solution? Look no further! This Garlic Butter-Roasted Salmon with Potatoes and Asparagus recipe is a true game-changer. Imagine tender, flaky salmon, perfectly roasted baby potatoes, and crisp-tender asparagus, all coated in a rich, flavorful garlic butter sauce – and all cooked on one single pan. Yes, you read that right. Minimal mess, maximum flavor, and packed with nutrition.

Developed and tested by the experts at the EatingWell Test Kitchen, this recipe has garnered rave reviews for a reason. It’s simple, satisfying, and delivers impressive results with just 10 minutes of active prep time. Ready to get this incredible meal on your table in under an hour? Let’s dive in!

Quick Glance:

• Active Time: 10 minutes
• Additional Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4
• Yield: 4 servings
• Nutrition Profile: No Added Sugar, Anti-Inflammatory, Mediterranean Diet, Nut-Free, Omega-3, Soy-Free, High-Protein, Egg-Free, Gluten-Free

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Why You’ll Love This Recipe

This isn’t just any sheet-pan dinner; it’s a meticulously crafted recipe designed for flavor, nutrition, and ultimate convenience. Here’s why it’s destined to become a staple in your rotation:

1. One Pan, Less Mess: The ultimate weeknight win! Everything cooks together on a single rimmed baking sheet, drastically cutting down on post-dinner cleanup.
2. Nutrient Powerhouse: Featuring inflammation-lowering salmon rich in Omega-3s, folate-packed asparagus, and nutrient-dense potatoes, this meal is as good for you as it tastes. It aligns perfectly with Mediterranean and Anti-Inflammatory dietary patterns.
3. Explosive Flavor: The simple yet effective garlic butter and lemon sauce infuses every component with incredible depth and richness, perfectly balanced by fresh parsley.
4. Effortlessly Quick: With just 10 minutes of hands-on time and a total time of 40 minutes, you can have a complete, home-cooked meal on the table faster than ordering takeout.
5. Diet-Friendly: Naturally gluten-free, nut-free, egg-free, and soy-free, this recipe is adaptable for various dietary needs.

Ingredients

Gather these fresh ingredients to make this simple yet spectacular dish:

• 1 pound baby Yukon Gold potatoes, halved
• 2 tablespoons extra-virgin olive oil, divided
• ¾ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 12 ounces asparagus, trimmed
• 2 tablespoons melted butter
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1¼ pounds salmon fillet, skinned and cut into 4 portions
• 4 tablespoons chopped fresh parsley, for garnish

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Step-by-Step Instructions

Follow these simple steps for a perfect one-pan roasted meal:

1. Preheat & Prep Potatoes: Preheat your oven to 400°F (200°C). In a medium bowl, toss the halved baby Yukon Gold potatoes with 1 tablespoon of the olive oil, ¼ teaspoon of the salt, and ⅛ teaspoon of the pepper. Spread the potatoes in an even layer on a large, rimmed baking sheet.
2. Initial Potato Roast: Place the baking sheet with potatoes in the preheated oven and roast for about 15 minutes, or until they are starting to soften and brown slightly. This head start ensures your potatoes are perfectly tender.
3. Prep Asparagus & Sauce: While the potatoes are roasting, toss the trimmed asparagus in the same medium bowl with the remaining 1 tablespoon of olive oil, ⅛ teaspoon of salt, and ⅛ teaspoon of pepper. In a small separate bowl, whisk together the melted butter, lemon juice, minced garlic, the remaining ¼ teaspoon of salt, and the remaining ¼ teaspoon of pepper to create the garlic butter sauce.
4. Add Salmon & Asparagus: Carefully remove the baking sheet from the oven. Sprinkle the salmon portions with the remaining ⅛ teaspoon of salt. Move the partially roasted potatoes to one side of the pan to make space. Place the salmon fillets in the center of the pan and drizzle them generously with the prepared garlic butter mixture. Arrange the seasoned asparagus spears on the empty side of the pan.
5. Final Roast: Return the baking sheet to the oven and roast for another 10 to 12 minutes, or until the salmon is just cooked through and flakes easily with a fork, and the asparagus is tender-crisp. Cooking time will vary slightly depending on the thickness of your salmon fillets.
6. Garnish & Serve: Carefully remove the pan from the oven. Garnish the dish generously with fresh chopped parsley before serving immediately. Enjoy your complete, healthy meal!

You Must Know

To ensure your success with this recipe and achieve the best results, keep these crucial points in mind:

• Potato Head Start: Roasting the potatoes for 15 minutes before adding the other ingredients is essential. Potatoes take longer to cook through than salmon and asparagus, and this initial roast guarantees they finish cooking at the same time as the other components.
• Room Temperature Salmon: Letting your salmon fillets sit at room temperature for 15-20 minutes before cooking helps them cook more evenly throughout. This is particularly helpful for thicker fillets.
• Hot Oven is Key: Roasting at 400°F helps the vegetables brown nicely and ensures the salmon cooks relatively quickly while developing a slightly crisp exterior (if desired).

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Make Ahead and Storage

• Prep Ahead: You can wash and halve the potatoes, trim the asparagus, mince the garlic, and mix the garlic butter sauce ahead of time. Store prepped vegetables and the sauce separately in airtight containers in the refrigerator for up to a day. Keep the salmon refrigerated until you are ready to cook.
• Storage: Store leftover cooked salmon, potatoes, and asparagus together in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Gently reheat leftovers in a preheated oven at 325°F (160°C) for about 10-15 minutes, or until warmed through. Be careful not to overcook the salmon, as it can dry out. You can also reheat in a microwave, though the textures won’t be as appealing.

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Seasonal Variations

Adapt this recipe throughout the year by swapping out or adding seasonal vegetables to the sheet pan. Just be mindful of different cooking times and add vegetables that cook faster towards the end.

• Spring/Summer: Add cherry tomatoes (they’ll burst and create a lovely sauce), zucchini rounds, or bell pepper strips alongside the asparagus for the last 10-12 minutes.
• Fall/Winter: Swap potatoes for cubed sweet potatoes or butternut squash (these might also need a head start like the Yukon Golds, depending on size). Consider adding broccoli florets or Brussels sprouts during the last 15-20 minutes alongside the potatoes.

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Serving Suggestions

This one-pan meal is quite complete on its own, but here are a few ideas to round out your plate:

• A simple side salad with a light vinaigrette.
• Crusty bread to soak up the delicious garlic butter sauce.
• A side of quinoa or brown rice for extra whole grains.

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No-Bake Alternative

While this particular recipe is designed for the oven’s roasting magic, creating a truly “no-bake” version with the exact same components is challenging as potatoes require significant cooking. However, if you’re looking for alternative cooking methods that don’t involve roasting:

• Pan-Seared Salmon & Steamed Veggies: Pan-sear the salmon fillets on the stovetop. Steam the potatoes until tender (this can take longer than roasting). Quickly blanch the asparagus. Combine the cooked components and drizzle with the garlic butter sauce (you can make this sauce on the stovetop). This requires multiple pots/pans but avoids the oven.
• Other No-Bake Salmon Recipes: Consider entirely different dishes like chilled salmon salad, salmon ceviche (using raw, cured fish), or incorporating smoked salmon into salads or wraps, none of which involve cooking but are not direct alternatives to this hot, roasted meal.

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Pro Tips from the EatingWell Test Kitchen

Learn from the experts and perfect your sheet-pan salmon:

• Potato Choice: Baby Yukon Golds are ideal due to their creamy texture and relatively uniform size, requiring only halving. Baby red potatoes or fingerlings are also excellent substitutes. Avoid starchy Russets, which are better suited for mashing or baking.
• Asparagus Prep: Whether you use thin or thick asparagus is a matter of preference; thin spears tend to get crispier edges. To trim, simply bend the spear near the bottom – it will naturally snap where the woody part ends.
• Checking Salmon Doneness: The easiest way to tell if salmon is cooked is by inserting a fork or the tip of a knife into the thickest part. It should flake easily and appear opaque throughout. Avoid overcooking, which can result in dry fish.
• Enhance the Sauce: For an extra bright finish, you can add a little extra fresh lemon juice or a sprinkle of lemon zest over the dish just before serving.

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Frequently Asked Questions

• Should I rinse salmon before cooking it? No, it’s generally not recommended. Rinsing poultry or fish can spread bacteria around your sink and kitchen. Patting it dry with a paper towel is sufficient for preparing the surface for seasoning.
• How do I know when salmon is done cooking? Salmon is typically done when it flakes easily with a fork in the thickest part and is opaque throughout. The internal temperature should reach 145°F (63°C) according to food safety guidelines, though many prefer to cook it slightly less for a moister texture.
• What are some recipe variations to try? As mentioned in the “Seasonal Variations” section, you can easily swap vegetables. You can also experiment with different herbs (like dill or thyme) in the butter sauce or add a pinch of red pepper flakes for a touch of heat.
• How should I store and reheat leftovers? Please refer to the “Make Ahead and Storage” section above for detailed instructions.
• What should I serve with Garlic Butter-Roasted Salmon with Potatoes? Check the “Serving Suggestions” section for ideas like a simple salad, bread, or grains.

Enjoy this incredibly easy and delicious sheet-pan meal!

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