Lemon Garlic Butter Salmon with Asparagus and Baby Potatoes Recipe
This Lemon Garlic Butter Salmon with Asparagus and Baby Potatoes is a perfectly balanced one-pan meal that’s both flavorful and easy to prepare. Roasted entirely on a single sheet pan, the salmon is tender and bursting with zesty lemon and garlic butter, complemented by crispy baby potatoes and asparagus. Ready in under an hour, it’s an ideal dish for a quick weeknight dinner or a special occasion.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Butter Mixture
- 1/4 cup unsalted butter, melted
- 3 medium cloves garlic, minced
- 2 teaspoons grated lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons minced fresh parsley
- Salt and pepper to taste
Vegetables
- 1-1/2 lbs baby potatoes, halved
- 3-4 lemon slices for roasting
- 1 lb asparagus, trimmed and cut in half lengthwise
Protein
- 1 lb salmon fillets (about 4 pieces)
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 400°F. Lightly grease a large sheet pan to prevent sticking and ease cleanup.
- Make the Butter Mixture: In a small bowl, whisk together the melted butter, minced garlic, grated lemon zest, lemon juice, and fresh parsley. Season with salt and pepper according to your taste.
- Prepare the Potatoes: Toss the halved baby potatoes with 2 tablespoons of the butter mixture until evenly coated. Spread them out in an even layer on one third of the sheet pan. Arrange the lemon slices around the potatoes for added flavor during roasting.
- Roast Potatoes: Place the sheet pan in the oven and roast the potatoes at 400°F for about 25 minutes or until they are almost tender when pierced with a fork. Remove from the oven and set aside momentarily.
- Add Asparagus: In a large bowl, toss the trimmed and halved asparagus with another 2 tablespoons of the butter mixture, ensuring they are well coated. Arrange the asparagus next to the potatoes on the sheet pan.
- Prepare and Season Salmon: Arrange the salmon fillets in a single layer on the free part of the sheet pan. Brush the remaining butter mixture over the salmon fillets. Season both the asparagus and salmon with additional salt and pepper to taste.
- Roast Everything Together: Return the pan to the oven and roast for an additional 10-15 minutes, or until the salmon is cooked through, and the potatoes and asparagus are tender and slightly crisp.
- Serve: Remove from the oven and serve the salmon warm alongside the roasted potatoes and asparagus. Enjoy your flavorful and nutritious one-pan meal!
Notes
- Choose salmon fillets of even thickness for uniform cooking.
- Baby potatoes can be replaced with fingerling or small Yukon gold potatoes for similar results.
- Make sure to trim and halve the asparagus to ensure quick and even roasting.
- This recipe can be doubled if using a larger baking sheet or cooked in batches.
- Leftovers keep well refrigerated for up to 2 days and can be reheated gently in the oven or microwave.
