This one-pan salmon and potatoes recipe is a healthy and satisfying weeknight dinner. Melted garlic butter coats the salmon and vegetables, adding depth of flavor and richness to the dish.
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
1¼ pounds salmon fillet, skinned and cut into 4 portions
4 tablespoons chopped parsley for garnish
Preheat oven to 400°F. Toss 1 pound of potatoes, 1 tablespoon oil, ¼ teaspoon salt and ⅛ 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 12 ounces of asparagus with the remaining 1 tablespoon oil, ⅛ teaspoon salt and ⅛ teaspoon pepper in the medium bowl. Combine 2 tablespoons butter, 1 tablespoon lemon juice, garlic, ¼ teaspoon salt and the remaining ¼ teaspoon pepper in a small bowl.
Sprinkle 1¼ pound salmon with the remaining ⅛ 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.
