Recipe Background
The life of luxury is only one pan away...literally! One-Pan Salmon Dinner serves up restaurant-quality fillets of salmon, with all the succulent, rich flavors that the name implies, served alongside tender roasted potatoes and hearty, garden-fresh roasted asparagus. The salmon is even roasted in a rich butter-lemon-garlic sauce that really brings out the most of the fish flavor. There aren't many things more luxurious than that... except maybe the knowledge that cleaning up after making One-Pan Salmon Dinner will be a snap! So put your feet up and enjoy this dish to the fullest!
The life of luxury is only one pan away...literally! One-Pan Salmon Dinner serves up restaurant-quality fillets of salmon, with all the succulent, rich flavors that the name implies, served alongside tender roasted potatoes and hearty, garden-fresh roasted asparagus. The salmon is even roasted in a rich butter-lemon-garlic sauce that really brings out the most of the fish flavor. There aren't many things more luxurious than that... except maybe the knowledge that cleaning up after making One-Pan Salmon Dinner will be a snap! So put your feet up and enjoy this dish to the fullest!
Ingredients
- 1 pound baby Yukon Gold potatoes halved
- 2 tablespoons extra-virgin olive oil divided
- 3/4 teaspoon salt divided
- 1/2 teaspoon ground pepper divided
- 12 ounces asparagus trimmed
- 2 tablespoons butter melted
- 1 tablespoon lemon juice
- 2 cloves garlic minced
- 1 1/4 pounds salmon fillet skinned and cut into 4 portions
- parsley optional, chopped, for garnish
Directions
- Preheat the oven to 400 degrees F.
- Toss the potatoes, 1 tablespoon of the oil, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper together in a medium bowl.
- Spread the potatoes in an even layer on a large rimmed baking sheet.
- Roast the potatoes until they start to soften and brown, about 15 minutes.
- Toss the asparagus with the remaining oil, 1/8 teaspoon of the salt, and 1/8 teaspoon of the pepper in a medium bowl.
- Combine the butter, the lemon juice, the garlic, 1/4 teaspoon of the salt, and the remaining pepper in a small bowl.
- Sprinkle the salmon with the remaining salt.
- Move the remaining potatoes to one side of the pan.
- Place the salmon in the center of the pan and drizzle it with the butter mixture.
- Spread the asparagus out on the empty side of the pan.
- Roast until the salmon is just cooked through and the vegetables are tender, about 10-12 minutes.
- Garnish with the parsley and serve.
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