Description
This Lemon Garlic Butter Salmon with Asparagus and Baby Potatoes is a vibrant, healthy one-pan meal perfect for a quick weeknight dinner.
Ingredients
Scale
- 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
- 1–1/2 lbs baby potatoes, halved
- 3–4 lemon slices for roasting
- 1 lb asparagus, trimmed and cut in half lengthwise
- 1 lb salmon fillets (about 4 pieces)
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a large sheet pan.
- In a small bowl, whisk together the melted butter, minced garlic, grated lemon zest, lemon juice, and minced parsley. Season with salt and pepper.
- Toss the halved baby potatoes with 2 tablespoons of the butter mixture. Spread them in an even layer covering about one-third of the sheet pan. Place lemon slices around the potatoes.
- Roast the potatoes at 400°F for 25 minutes or until almost tender. Remove the pan temporarily from the oven.
- Toss the asparagus with 2 tablespoons of the reserved butter sauce. Arrange the asparagus next to the partially cooked potatoes. Lay the salmon fillets in a single layer next to the vegetables and brush with the remaining butter mixture. Season with salt and pepper.
- Return the sheet pan to the oven and roast for an additional 10-15 minutes, or until the salmon is cooked through and flakes easily, and the vegetables are tender.
- Remove from oven and serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Oven roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 18.9 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8.9 g
- Trans Fat: 0 g
- Carbohydrates: 26.8 g
- Fiber: 3 g
- Protein: 29.3 g
- Cholesterol: 70 mg