Description
Tender salmon fillets roasted with garlic butter, fresh lemon, crispy baby potatoes, and asparagus for a comforting and flavorful dinner that comes together easily on one pan.
Ingredients
Scale
- 4 salmon fillets, about 6 ounces each
- 1 1/2 pounds baby potatoes, halved
- 1 bunch asparagus, trimmed
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 large lemon, sliced and juiced
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Toss the halved baby potatoes with olive oil, salt, black pepper, and paprika in a mixing bowl.
- Spread the potatoes onto the prepared baking sheet and roast for 15 minutes.
- Move the potatoes slightly to the sides and place the asparagus and salmon fillets onto the baking sheet.
- In a small bowl, mix melted butter, minced garlic, lemon juice, and a pinch of salt.
- Spoon the garlic butter mixture over the salmon and vegetables, then top the salmon with lemon slices.
- Return the pan to the oven and roast for 12 to 15 minutes until the salmon flakes easily and the potatoes are golden.
- Sprinkle fresh parsley over everything before serving.
- Serve warm and enjoy.
Notes
- Pat the salmon dry before seasoning for better texture.
- Use fresh lemon juice for the brightest flavor.
- Do not overcrowd the pan to help the vegetables roast properly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 640mg
- Fat: 31g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 105mg
Keywords: lemon garlic butter salmon, salmon dinner recipe, sheet pan salmon, roasted salmon and potatoes, easy seafood dinner, garlic butter salmon recipe