Ingredients
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
Instructions
- Preheat oven to 400°F.
- Toss halved potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Spread on a rimmed baking sheet and roast for 15 minutes.
- Toss asparagus with remaining 1 tablespoon olive oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper.
- In a small bowl, combine melted butter, lemon juice, garlic, ¼ teaspoon salt, and remaining ¼ teaspoon pepper.
- Push potatoes to one side of the sheet. Place salmon in the center, sprinkle with remaining ⅛ teaspoon salt, and drizzle with garlic-butter mixture. Spread asparagus on the other side.
- Roast 10–12 minutes, until salmon flakes easily and vegetables are tender.
- Garnish with parsley and serve hot.
Notes
- Swap salmon for trout, cod, or halibut.
- Use broccoli, green beans, or Brussels sprouts instead of asparagus.
- Add smoked paprika, dill, or chili flakes to the butter sauce.
- Replace potatoes with cauliflower or zucchini for a low-carb version.
- For extra flavor, sprinkle Parmesan on asparagus before roasting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sheet Pan Roasting
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 portion (salmon, potatoes, asparagus, sauce)
- Calories: 365
- Sugar: 3g
- Sodium: 460mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 85mg
