Description
This Lemon Garlic Butter Salmon with Asparagus and Baby Potatoes is a delicious and easy one-sheet-pan meal perfect for weeknights. Tender salmon fillets are bathed in a zesty lemon garlic butter sauce, roasted alongside crisp asparagus and golden baby potatoes, creating a well-balanced and flavorful dish with minimal cleanup.
Ingredients
Scale
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 half lengthwise
Protein
- 1 lb salmon fillets (about 4 pieces)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (205°C) and lightly grease a large sheet pan to prevent sticking.
- Make Butter Mixture: In a small bowl, whisk together melted butter, minced garlic, grated lemon zest, lemon juice, and minced parsley. Season with salt and pepper to taste for a bright and flavorful sauce.
- Prepare Potatoes: Toss the halved baby potatoes with 2 tablespoons of the butter mixture until well coated. Spread them evenly over one-third of the sheet pan and arrange lemon slices around the potatoes to infuse flavor during roasting.
- Roast Potatoes: Place the sheet pan in the preheated oven and roast the potatoes for 25 minutes, or until they are almost tender when pierced with a fork. Remove the pan from the oven and set aside briefly.
- Add Asparagus and Salmon: In a large bowl, toss the trimmed asparagus with another 2 tablespoons of the butter mixture. Arrange the asparagus next to the potatoes on the sheet pan. Place the salmon fillets in a single layer beside the asparagus and brush the remaining butter mixture over the salmon. Season asparagus and salmon with salt and pepper.
- Finish Roasting: Return the sheet pan to the oven and roast for an additional 10 to 15 minutes until the salmon is cooked through and flaky, and the asparagus and potatoes are tender.
- Serve: Remove from oven, serve the salmon warm alongside the roasted asparagus and baby potatoes, and enjoy a healthy, flavorful meal.
Notes
- This entire meal roasts on one sheet pan, making preparation and cleanup quick and simple.
- Use fresh lemon slices and zest for a brighter citrus flavor that complements the butter and garlic perfectly.
- Ensure potatoes are halved evenly to promote consistent roasting.
- You can swap baby potatoes with fingerlings or small Yukon Gold potatoes for variation.
- To check salmon doneness, it should flake easily with a fork and reach an internal temperature of 145°F (63°C).
Nutrition
- Serving Size: 1 salmon fillet with 8 oz potatoes and asparagus
- Calories: 380 kcal
- Sugar: 2.4 g
- Sodium: 154 mg
- Fat: 18.9 g
- Saturated Fat: 8.4 g
- Unsaturated Fat: 10.0 g
- Trans Fat: 0 g
- Carbohydrates: 26.8 g
- Fiber: 6.8 g
- Protein: 29.3 g
- Cholesterol: 81 mg
