Description
This delicious oven-baked salmon recipe features tender salmon fillets paired with baby potatoes and fresh asparagus, all seasoned with garlic and lemon.
Ingredients
Scale
- 4 salmon fillets (about 5 to 6 ounces each)
- 1 1/2 pounds baby potatoes, halved
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil, divided
- 2 tablespoons melted butter
- 1 teaspoon garlic powder
- Zest and juice of 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional garnish: lemon wedges, chopped fresh parsley
Instructions
- Preheat the oven to 400°F and line a large sheet pan with parchment paper or foil.
- Toss the halved potatoes with 1 tablespoon olive oil, garlic powder, salt, and pepper. Spread them across one side of the sheet pan and roast for 10 minutes.
- In a mixing bowl, gently toss the salmon fillets with melted butter, lemon juice, lemon zest, garlic powder, salt, and pepper.
- Remove the sheet pan from the oven and push the potatoes to one side. Add the salmon fillets and arrange the asparagus alongside them.
- Drizzle the asparagus with the remaining olive oil and season lightly with salt and pepper.
- Spoon any remaining lemon butter mixture over the salmon and return the pan to the oven.
- Bake for 15 to 18 minutes, or until the salmon flakes easily with a fork and the potatoes are tender.
- Optional: broil for 1 to 2 minutes at the end for extra color before serving.
Notes
- Make sure the salmon is fresh for best results.
- Adjust seasoning according to your preference.
- Serving this dish with a side salad complements the meal well.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 400
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg