Sheet Pan Salmon Dinner (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound fingerling potatoes (or Yukon golds, baby potatoes), halved
02 -
4 skinless salmon fillets
03 -
3 bunches asparagus (about 18 spears), woody ends removed
→ Garlic Butter Sauce
04 -
½ cup unsalted butter, melted
05 -
2½ tablespoons minced garlic, divided
06 -
⅓ cup freshly squeezed lemon juice
07 -
2 tablespoons fresh parsley, chopped
08 -
2 tablespoons dry white wine (or ¼ cup low-sodium chicken broth)
→ Seasonings & Extras
09 -
2 tablespoons olive oil
10 -
1½ teaspoons salt, divided
11 -
½ teaspoon cracked black pepper, divided
12 -
1 lemon, sliced for garnish
# Instructions:
01 -
Heat oven to 400°F (200°C). On a large rimmed baking sheet, toss potatoes with the oil, ½ tablespoon of garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Spread in an even layer and roast for 15 minutes until just starting to soften and brown.
02 -
Push potatoes to one side of the sheet pan and place salmon fillets down the center. Rub salmon with 1½ tablespoons of the minced garlic and 2 tablespoons of parsley. Arrange asparagus on the other side of the pan.
03 -
Mix ¼ cup of lemon juice with ¼ cup of the melted butter and pour over the salmon and asparagus. Season everything with the remaining salt and pepper.
04 -
Return to oven and continue baking until potatoes are golden and fork-tender and salmon is opaque throughout, about 10 minutes. For charred edges, broil during the last 2 minutes (optional).
05 -
While everything is baking, combine the remaining butter, garlic, and lemon juice with the wine or chicken stock in a small bowl.
06 -
Serve salmon and vegetables hot from the oven with the sauce drizzled over top and garnish with lemon slices.
# Notes:
01 -
Make sure to get your potatoes in the oven first, allowing them time to cook before adding salmon to the tray.
02 -
This one-pan meal makes cleanup a breeze - perfect for busy weeknights.
03 -
For best results, try to select salmon fillets of similar thickness so they cook evenly.