Garlic Butter–Roasted Salmon with Potatoes & Asparagus
This Garlic Butter–Roasted Salmon with Potatoes & Asparagus is a flavorful one-pan dinner where flaky salmon, golden potatoes, and tender asparagus roast together perfectly. Finished with lemony garlic butter, it’s a healthy, weeknight-friendly meal with minimal cleanup and restaurant-quality results.
Ingredients
- 4 salmon fillets about 5–6 oz each, skin-on or skinless
- 1½ lbs baby potatoes halved or quartered
- 1 bunch asparagus woody ends trimmed
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter melted
- 3 cloves garlic minced
- 1 teaspoon lemon zest
- 1 –2 tablespoons fresh lemon juice
- Salt and black pepper to taste
- Optional Add-Ins
- 1 teaspoon Italian seasoning or dried herbs
- Red pepper flakes or cayenne to taste
- Fresh herbs parsley, dill, or chives for garnish
Instructions
- Preheat oven to 400°F (205°C). Line a large rimmed sheet pan with parchment or foil.
- Toss potatoes with olive oil, salt, and pepper. Spread evenly on the pan.
- Roast potatoes for 15–18 minutes, until just beginning to soften.
- Meanwhile, mix melted butter, garlic, lemon zest, and lemon juice in a small bowl.
- Push potatoes to one side of the pan. Add salmon fillets and asparagus.
- Spoon garlic butter generously over salmon and drizzle remaining butter over vegetables.
- Season lightly with salt and pepper.
- Roast for 12–15 minutes, until salmon flakes easily and asparagus is tender-crisp.
- Remove from oven and rest 2–3 minutes. Garnish with fresh herbs or extra lemon if desired.
Notes
- Pat salmon dry before roasting for best texture.
- Do not overcrowd the pan—use two pans if needed.
- Remove salmon as soon as it flakes to avoid overcooking.
- Potatoes need a head start to finish on time.