The beauty of this Baked Salmon with Potatoes and Asparagus lies in its effortless elegance. With just a handful of wholesome ingredients, you can create a restaurant-quality meal right from your own kitchen. The buttery richness of the salmon is perfectly balanced by the freshness of lemon and garlic, while the roasted potatoes and asparagus add comforting texture and earthy depth.
Whether you’re looking for a nutritious family dinner or a simple but stunning dish to impress guests, this one-pan recipe is a winner. Ready in just over half an hour, it’s proof that healthy meals don’t have to be complicated to be satisfying. Plus, fewer dishes to wash is always a bonus!
Ingredients:
1 pound baby Yukon Gold potatoes, halved
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
½ teaspoon ground black pepper, divided
12 ounces asparagus, trimmed
2 tablespoons unsalted butter, melted
1 tablespoon lemon juice
2 cloves garlic, minced
1¼ pounds salmon fillet, skinned and cut into 4 portions
Chopped fresh parsley for garnish
Directions:
Preheat oven to 400°F (200°C).
In a bowl, toss halved baby potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Spread them on a rimmed baking sheet and roast for 15 minutes until just beginning to brown.
While potatoes are roasting, toss asparagus with remaining 1 tablespoon olive oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper.
In a separate bowl, whisk melted butter with lemon juice, minced garlic, ¼ teaspoon salt, and ¼ teaspoon pepper.
Season salmon pieces with the remaining ⅛ teaspoon salt.
Move roasted potatoes to one side of the baking sheet. Place salmon fillets in the center and spoon garlic butter mixture evenly over them. Arrange asparagus on the other side.
Return the tray to the oven and roast for 10–12 minutes or until salmon flakes easily and vegetables are tender.
Garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 380 kcal per serving | Servings: 4 servings