Description
Garlic Herb Salmon with Asparagus and Potatoes is a healthy and delicious sheet pan meal featuring buttery salmon, crispy baby potatoes, and tender asparagus, all roasted in a zesty garlic herb butter. It’s simple, flavorful, and perfect for weeknights.
Ingredients
- 4 salmon fillets
- 1.5 lbs baby potatoes, halved
- 1 bunch asparagus, trimmed
- 2 tbsp olive oil
- 3 tbsp butter, melted
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh thyme or rosemary (optional)
- 1 tbsp lemon juice
- Salt and black pepper to taste
- 1/2 tsp paprika (optional, for color)
Instructions
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Toss halved potatoes with olive oil, salt, and pepper. Spread on pan and roast for 15–20 minutes.
- Meanwhile, mix melted butter, garlic, parsley, thyme or rosemary, lemon juice, and paprika in a small bowl.
- Remove pan from oven, push potatoes to one side, and place salmon fillets in center.
- Brush garlic herb butter over salmon and drizzle a little over the potatoes.
- Add asparagus to the pan, drizzle with olive oil, and season with salt and pepper.
- Return pan to oven and roast for another 12–15 minutes, until salmon is cooked and asparagus is tender.
- Finish with a squeeze of lemon juice and sprinkle of parsley before serving.
Notes
- Use baby Yukon gold or red potatoes for best texture.
- Sweet potatoes or carrots can be used instead of baby potatoes.
- Add lemon slices on top of salmon for extra brightness.
- Substitute dried herbs for fresh, using about 1/3 the amount.
- Reheat gently with a splash of water or lemon juice to keep salmon moist.
Nutrition
- Serving Size: 1 salmon fillet with vegetables
- Calories: 470
- Sugar: 3g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg
