Spoon Simple
Garlic Butter Salmon with Roasted Asparagus and Potatoes
Tender, flaky salmon baked with a fragrant garlic butter sauce alongside crisp-tender asparagus and roasted potatoes, creating a complete and elegant meal with minimal effort. This healthy dish is perfect for a weeknight treat.
Prep 15 min
Cook 35 min
Total 50 min
Serves 4
Ingredients
Step 1 — For the Sheet Pan
- 1.5 lbs baby potatoes, quartered
- 1 lb asparagus, tough ends trimmed
- 4 (6 oz) salmon fillets
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 2 tbsp unsalted butter, melted
- 1 tbsp fresh lemon juice
- 1 tsp dried dill (or 1 tbsp fresh, chopped)
- Salt and freshly ground black pepper to taste
- Lemon wedges, for serving
Instructions
- 1
Preheat and Roast Potatoes
Preheat oven to 400°F (200°C). On a large baking sheet, toss quartered baby potatoes with 1 tbsp olive oil, salt, and pepper. Spread in a single layer and roast for 15 minutes.
- 2
Prepare Asparagus and Salmon
While potatoes roast, toss asparagus with 1 tbsp olive oil, salt, and pepper. Pat salmon fillets dry and season with salt and pepper.
- 3
Make Garlic Butter Sauce
In a small bowl, whisk together melted butter, minced garlic, remaining 1 tbsp olive oil, lemon juice, dill, salt, and pepper.
- 4
Add Asparagus and Salmon
After potatoes have roasted for 15 minutes, add the seasoned asparagus to the baking sheet around the potatoes. Place salmon fillets among the vegetables. Brush the salmon generously with the garlic butter sauce.
- 5
Bake
Return the baking sheet to the oven and bake for another 15-20 minutes, or until salmon is cooked through and flakes easily, asparagus is tender-crisp, and potatoes are fork-tender.
- 6
Serve
Serve immediately with fresh lemon wedges.
Nutrition per serving: 650 cal · 45g protein · 40g carbs · 35g fat · 7g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
