Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- Carefully remove the baking sheet from the oven. Sprinkle the salmon portions with the remaining â…› 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.
- 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.
- Carefully remove the pan from the oven. Garnish the dish generously with fresh chopped parsley before serving immediately.
Notes
- Roasting potatoes first is key for even cooking.
- Bringing salmon to room temperature helps it cook evenly.
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently in the oven or microwave.
- Swap vegetables based on season (e.g., broccoli, cherry tomatoes, zucchini).
- Pat salmon dry before seasoning for best results.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Course / Dinner
- Method: Roasted / Baked / Sheet Pan
Keywords: Garlic Butter Salmon, Roasted Salmon, Sheet Pan Dinner, One-Pan Meal, Healthy Dinner, Weeknight Meal, Roasted Vegetables, Salmon Recipe, Potatoes, Asparagus, Easy Recipe, Gluten Free Salmon
