Name: Garlic Butter-Roasted Salmon with Potatoes & Asparagus
Total time: 40 min
Ingredients: 1 pound baby Yukon Gold potatoes, halved; 2 tablespoons extra-virgin olive oil, divided; 0.75 teaspoon salt, divided; 0.5 teaspoon ground pepper, divided; 12 ounces asparagus, trimmed; 2 tablespoons melted butter; 1 tablespoon lemon juice; 2 cloves garlic, minced; 1.25 pounds salmon fillet, skinned and cut into 4 portions; Chopped parsley for garnish

Active Time:

10 mins

Additional Time:

30 mins

Total Time:

40 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Egg Free Gluten-Free High-Protein Nut-Free Soy-Free

Jump to Nutrition Facts

What Makes This Recipe Healthy?

Salmon, specifically wild-caught salmon, is one of the healthiest fish to eat. Salmon contains omega-3 fatty acids which have several health benefits. Potatoes are a complex carb and fiber-rich if you keep the skins on, and asparagus is packed with nutrients and an excellent source of vitamin K.

What Is the Best Cooking Method for Salmon?

There are many ways to cook salmon fillets. You can grill them, sear them in a skillet, poach them in an aromatic broth, broil them underneath a broiler or roast them in an oven. One of the easiest ways to roast salmon is on a large rimmed baking sheet with veggies. This one-pan method is perfect for weeknights and makes cleanup a breeze.

How Do You Make the Best Flavored Salmon?

We drizzle the salmon with a mixture of melted butter, lemon juice and garlic for the recipe. It's simple and allows the flavors of the salmon, potatoes and asparagus to shine. Feel free to add your favorite spices, such as smoked paprika or cumin. You can also make your own All-Purpose Herb Seasoning or Paprika Spice Blend.

How to Make Garlic Butter-Roasted Salmon with Potatoes & Asparagus

Salmon and potatoes are a perfect combination. Throw in some asparagus, and you have yourself a delicious, well-balanced dinner. In this easy recipe, we cook the salmon, potatoes and asparagus on the same pan. This simplifies the prep and makes clean-up a breeze. Here's how it's done:

Start with the Potatoes

Potatoes will take the longest to cook, so we start them early. We call for baby Yukon Gold potatoes that have a nice creamy, yellow flesh. Baby potatoes are nice for roasting since their size is mostly uniform and all you have to do is slice them in half. Other potatoes to try are baby red potatoes or fingerling potatoes that are halved lengthwise. We cook the potatoes for 15 minutes to start.

Add the Salmon

Once the potatoes have roasted for 15 minutes, it's time to add the salmon and asparagus. The potatoes are moved to one side of the pan and the salmon is added to the middle with the asparagus going on the other side of the salmon. The salmon is cut into 4 equal portions so it cooks quickly and evenly. Garlic-infused melted butter is drizzled over the salmon to flavor the fish and its neighboring vegetables as it cooks. If you want to keep your pan clean, you can layer it with parchment paper before roasting. In 10-12 minutes, the veggies and fish will be done roasting. How can you tell everything is ready? The potatoes and asparagus will be tender and the fish will flake easily with a fork and will no longer be opaque at the center.

Additional reporting by Hilary Meyer and Jan Valdez

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
1 ¼ pounds salmon fillet, skinned and cut into 4 portions
Chopped parsley for garnish

Directions

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.

Equipment

Large rimmed baking sheet

Nutrition Facts (per serving)

522	Calories
32g	Fat
26g	Carbs
34g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 522
% Daily Value *
Total Carbohydrate 26g	9%
Dietary Fiber 4g	13%
Total Sugars 2g
Protein 34g	68%
Total Fat 32g	41%
Saturated Fat 9g	45%
Cholesterol 93mg	31%
Vitamin A 1515IU	30%
Vitamin C 22mg	25%
Folate 211mcg	53%
Sodium 396mg	17%
Calcium 58mg	4%
Iron 3mg	14%
Magnesium 80mg	19%
Potassium 1239mg	26%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.