This spring-produce-packed one-pan meal makes a healthy and satisfying weeknight dinner. Melted garlic butter coats the salmon and vegetables, adding depth of flavor and richness to the dish.

Carolyn Casner
Source:, May 2020


Recipe Summary

10 mins
40 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Toss potatoes, 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper together in a medium bowl. Spread in an even layer on a large rimmed baking sheet. Roast until starting to soften and brown, about 15 minutes.

  • Meanwhile, toss asparagus with the remaining 1 tablespoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper in the medium bowl. Combine butter, lemon juice, garlic, 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper in a small bowl.

  • Sprinkle salmon with the remaining 1/8 teaspoon salt. Move the potatoes to one side of the pan. Place the salmon in the center of the pan; drizzle with the butter mixture. Spread the asparagus on the empty side of the pan. Roast until the salmon is just cooked through and the vegetables are tender, 10 to 12 minutes. Garnish with parsley.

Nutrition Facts

522 calories; protein 34.1g 68% DV; carbohydrates 25.8g 8% DV; exchange other carbs 1.5; dietary fiber 3.7g 15% DV; sugars 2.2g; fat 31.9g 49% DV; saturated fat 8.9g 45% DV; cholesterol 93.2mg 31% DV; vitamin a iu 1515IU 30% DV; vitamin c 22.1mg 37% DV; folate 210.9mcg 53% DV; calcium 57.9mg 6% DV; iron 2.5mg 14% DV; magnesium 80.4mg 29% DV; potassium 1239.2mg 35% DV; sodium 396mg 16% DV.