Description
This Lemon Garlic Butter Salmon with Asparagus and Baby Potatoes is a vibrant, healthy one-pan meal perfect for a quick weeknight dinner. Tender salmon fillets are roasted in a luscious lemon garlic butter sauce alongside crisp-tender asparagus and golden baby potatoes, absorbing bright citrus and herbaceous flavors for a deliciously balanced plate.
Ingredients
Scale
Butter Sauce
- 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 and Fish
- 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 and prepare sheet pan: Preheat your oven to 400°F (200°C) and lightly grease a large sheet pan to prevent sticking and ensure easy cleanup.
- Make lemon garlic butter sauce: In a small bowl, whisk together the melted butter, minced garlic, grated lemon zest, lemon juice, and minced parsley. Season with salt and pepper to your taste preference.
- Toss and arrange potatoes: 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 to infuse more citrus aroma during roasting. Set aside the remaining butter mixture.
- Roast potatoes: Place the sheet pan in the oven and roast the potatoes at 400°F for 25 minutes or until they are almost tender when pierced with a fork. Remove the pan temporarily from the oven.
- Prepare asparagus and salmon: In a large bowl, toss the asparagus with 2 tablespoons of the reserved butter sauce. Arrange the asparagus next to the partially cooked potatoes on the sheet pan. Lay the salmon fillets in a single layer next to the vegetables and brush the fillets with the remaining butter mixture. Season both the asparagus and salmon with salt and pepper.
- Finish roasting: 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 with a fork, and the vegetables are tender.
- Serve warm: Remove from oven and serve the salmon alongside the roasted asparagus and baby potatoes immediately for a flavorful, comforting meal.
Notes
- This recipe uses just one sheet pan for easy cleanup and convenience.
- Choosing fresh lemon slices adds an aromatic citrus boost during roasting.
- Ensure salmon fillets are of even thickness for balanced cooking.
- Use fresh parsley to brighten the butter sauce and enhance flavor complexity.
- Adjust seasoning to taste before roasting for best results.
Nutrition
- Serving Size: 1 salmon fillet with 8 oz of potatoes and asparagus
- Calories: 380 kcal
- Sugar: 2.4 g
- Sodium: 154 mg
- Fat: 18.9 g
- Saturated Fat: 8.4 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 26.8 g
- Fiber: 6.8 g
- Protein: 29.3 g
- Cholesterol: 81 mg
