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Lemon Garlic Salmon with Roasted Asparagus Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 148 reviews
  • Author: Jasmine
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
  • Diet: Halal

Description

Lemon Garlic Butter Salmon with Asparagus and Baby Potatoes is a flavorful, one-pan roasted dish featuring tender salmon fillets glazed with a zesty lemon garlic butter sauce, accompanied by perfectly roasted baby potatoes and crisp asparagus. Easy to prepare and packed with fresh, vibrant flavors, this recipe is perfect for a healthy weeknight dinner or a special occasion.

Ingredients

Scale

Butter Sauce

  • 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

Vegetables

  • 1-1/2 lbs baby potatoes, halved
  • 3-4 lemon slices for roasting
  • 1 lb asparagus, trimmed and cut in half lengthwise

Protein

  • 1 lb salmon fillets (about 4 pieces)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 400°F (200°C) and lightly grease a large sheet pan to prevent sticking and ensure easy cleanup.
  2. Make Butter Mixture: In a small bowl, whisk together the melted butter, minced garlic, grated lemon zest, lemon juice, and minced fresh parsley. Season the mixture with salt and pepper to taste.
  3. Roast Potatoes: Toss the halved baby potatoes with 2 tablespoons of the butter mixture, then spread them evenly on one-third of the sheet pan. Arrange lemon slices around the potatoes to infuse extra citrus flavor. Roast the potatoes in the oven for 25 minutes until they are almost tender when pierced with a fork. Remove the pan and set aside temporarily.
  4. Add Asparagus and Salmon: In a large bowl, toss the trimmed and halved asparagus with another 2 tablespoons of the butter mixture. Arrange the asparagus next to the potatoes on the sheet pan. Place the salmon fillets in a single layer on the remaining space of the pan, and brush the remaining butter mixture generously over the salmon. Season both the asparagus and salmon with salt and pepper.
  5. Final Roast: Return the sheet pan to the oven and continue roasting for an additional 10 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork, and both the asparagus and potatoes are tender.
  6. Serve: Serve the salmon warm alongside the roasted asparagus and baby potatoes, garnished with any remaining lemon or parsley if desired. Enjoy your flavorful, balanced meal!

Notes

  • This recipe uses a single sheet pan for easy preparation and minimal cleanup.
  • Adjust garlic and lemon quantities based on your taste preferences to increase or mellow out the citrus flavors.
  • Ensure salmon fillets are of uniform thickness to cook evenly within the recommended time.
  • Use fresh herbs like parsley to brighten the dish, but you can substitute with dill or basil if preferred.
  • If you want crispier potatoes, you can parboil them for 5 minutes before roasting.

Nutrition

  • Serving Size: 1 salmon fillet with 8 oz potatoes and asparagus
  • Calories: 380 kcal
  • Sugar: 2.4 g
  • Sodium: 154 mg
  • Fat: 18.9 g
  • Saturated Fat: 8.4 g
  • Unsaturated Fat: 8.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 26.8 g
  • Fiber: 6.8 g
  • Protein: 29.3 g
  • Cholesterol: 81 mg

Find it online: https://jmrecipes.com/lemon-garlic-salmon-with-roasted-asparagus-recipe/