Lemon Garlic Butter Salmon with Asparagus and Baby Potatoes

Roasted entirely on one sheet pan with tender asparagus and baby potatoes, this lemon garlic butter salmon is quick to put on the table and only needs a handful of basic ingredients!

5 from 2 votes

Lemon Garlic Butter Salmon with Asparagus and Baby Potatoes

Roasted entirely on one sheet pan with tender asparagus and baby potatoes, this lemon garlic butter salmon is quick to put on the table and only needs a handful of basic ingredients!

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 380kcal

Ingredients

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
1-1/2 lbs baby potatoes, halved
3-4 lemon slices for roasting
1 lb asparagus, trimmed and cut into half lengthwise
1 lb salmon fillets (about 4 pieces)

Instructions

Preheat oven to 400F. Lightly grease a large sheet pan.
In a small bowl, whisk melted butter, garlic, lemon zest, juice, and parsley. Season with salt and pepper to taste.
Toss potatoes with 2 tablespoons butter mixture and spread into an even layer on 1/3 of sheet pan. Arrange lemon slices around potatoes. Set remaining butter mixture aside.
Roast potatoes at 400F 25 minutes until almost tender when pierced with a fork. Remove from oven and set aside for a moment. Toss asparagus with 2 tablespoons butter mixture in a large bowl and arrange next to potatoes on sheet pan.
Arrange salmon fillets in a single layer on sheet pan and brush with remaining butter mixture. Season asparagus and salmon with salt and pepper.
Return pan to oven and continue roasting an additional 10-15 minutes until salmon is cooked through and potatoes and asparagus are tender. Serve salmon warm and enjoy!

Notes

Storing Instructions

Store salmon, potatoes, and asparagus in refrigerator up to 4 days.

Nutrition