Garlic Butter-Roasted Salmon with Potatoes & Asparagus

This Garlic Butter–Roasted Salmon with Potatoes & Asparagus is the perfect weeknight sheet-pan dinner: simple, wholesome, and packed with flavor. Baby Yukon Gold potatoes are roasted until golden, then paired with tender asparagus and flaky salmon fillets drizzled in a garlicky lemon-butter sauce. Finished with fresh parsley, this one-pan dish is hearty, nutritious, and easy to clean up afterward.

Why You’ll Love This Recipe

• One-pan dinner: Salmon, potatoes, and asparagus cook together for easy cleanup.

• Balanced nutrition: A complete meal with protein, healthy fats, and fiber.

• Rich flavor: Garlic butter and lemon elevate the salmon and veggies.

• Quick cooking: Ready in just 40 minutes, mostly hands-off.

• Customizable: Swap in different vegetables or fish varieties.

• Heart-healthy: Salmon brings omega-3s, asparagus adds folate, and potatoes provide potassium.

• Great for entertaining: Beautiful presentation with minimal effort.

• Kid-friendly: Familiar flavors that the whole family will enjoy.

• Fresh finish: A sprinkle of parsley brightens the dish.

• Make-ahead friendly: Easy to prep components in advance.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound baby Yukon Gold potatoes, halved
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
12 ounces asparagus, trimmed
2 tablespoons melted butter
1 tablespoon lemon juice
2 cloves garlic, minced
1¼ pounds salmon fillet, skinned and cut into 4 portions
4 tablespoons chopped parsley, for garnish

Directions

1. Preheat oven: Heat to 400°F.

2. Roast potatoes: In a medium bowl, toss the halved potatoes with 1 tablespoon oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Spread on a rimmed baking sheet and roast for 15 minutes until lightly browned.

3. Prepare asparagus: Toss trimmed asparagus with the remaining 1 tablespoon oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper.

4. Mix butter sauce: In a small bowl, combine melted butter, lemon juice, garlic, ¼ teaspoon salt, and the remaining ¼ teaspoon pepper.

5. Add salmon & asparagus: Move the roasted potatoes to one side of the baking sheet. Place salmon in the center, sprinkle with the last ⅛ teaspoon salt, and drizzle with the garlic-butter mixture. Spread asparagus on the other side of the pan.

6. Finish roasting: Roast for 10–12 minutes until salmon is opaque and flakes easily, and vegetables are tender.

7. Serve: Garnish with parsley and serve immediately.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Different fish: Use trout, cod, or halibut instead of salmon.

• Veggie swaps: Try broccoli, green beans, or Brussels sprouts.

• Spiced butter: Add smoked paprika, chili flakes, or dill to the butter sauce.

• Mediterranean twist: Sprinkle with olives, capers, or feta before serving.

• Herb lovers: Use fresh dill, thyme, or rosemary in place of parsley.

• Citrus variation: Swap lemon juice with lime or orange for a new flavor.

• Crispier potatoes: Roast them 5–10 minutes longer before adding salmon.

• Low-carb option: Replace potatoes with cauliflower or zucchini.

• Parmesan finish: Sprinkle grated Parmesan over asparagus before roasting.

• Meal-prep style: Portion into containers with quinoa or rice for ready-to-go meals.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Not recommended, as salmon texture changes after freezing.

• Reheating: Warm gently in a 325°F oven until heated through, or microwave at low power. Add a splash of broth or lemon juice to keep salmon moist.

• Meal prep tip: Store potatoes, salmon, and asparagus separately for best results.

FAQs

Should I rinse salmon before cooking it?

No, simply pat it dry with paper towels to remove excess moisture before seasoning.

How do I know when salmon is done cooking?

It should flake easily with a fork and reach an internal temperature of 145°F.

What are some recipe variations to try?

Swap veggies, use different citrus juices, or add Parmesan and fresh herbs.

How should I store and reheat leftovers?

Store in the fridge for up to 3 days and reheat gently in the oven or microwave with a splash of liquid to prevent drying.

What should I serve with Garlic Butter–Roasted Salmon with Potatoes?

It’s complete on its own but pairs well with a side salad, rice, or crusty bread.

Can I use frozen salmon?

Yes, just thaw it completely and pat dry before roasting.

Can I make this dairy-free?

Yes, replace the butter with olive oil or a dairy-free butter alternative.

Do I need to peel the potatoes?

No, Yukon Golds have thin, tender skins that roast beautifully when left on.

Can I use thick asparagus spears?

Yes, though they may take slightly longer to roast; thin spears will crisp more.

Can I prepare the components ahead of time?

Yes—halve the potatoes, trim asparagus, and prepare the butter sauce earlier in the day, then roast everything fresh at dinnertime.

Conclusion

Garlic Butter–Roasted Salmon with Potatoes & Asparagus is a satisfying, nutrient-rich sheet-pan dinner that’s both simple and elegant. With buttery salmon, crisp-tender asparagus, and golden potatoes all brought together by a lemon-garlic sauce, it’s the perfect recipe for busy weeknights or a cozy weekend meal. Healthy, flavorful, and easy to clean up—this dish is one you’ll keep coming back to.

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