Mouthwatering Garlic Butter Roasted Salmon with Potatoes and Asparagus

Here is my favorite garlic butter roasted salmon recipe, with tender baby potatoes, fresh asparagus, and a simple lemon garlic butter sauce that makes everything taste amazing.

This sheet pan dinner has become our go-to weeknight meal when I want something that feels fancy but comes together in under an hour. The kids actually eat their vegetables when they’re roasted like this, and my husband loves that there’s barely any cleanup involved.

What Kind of Salmon Should I Use?

You can choose farm-raised or wild for this recipe, both will work just fine. And if all you have access to is frozen salmon, don’t worry – you’ll still be good to go. In fact, most fresh salmon at the supermarket has been previously frozen right off the boat, so just be sure it was handled properly by checking for any visible ice crystals or signs of freezer burn. For this recipe, you’ll want to use skinless salmon since we’re focusing on that garlic butter flavor soaking into the fish rather than getting crispy skin.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Yukon Gold potatoes: Red potatoes or fingerling potatoes work great here. You can even use sweet potatoes if you want a slightly sweeter flavor – just keep an eye on them since they cook a bit faster.
• Asparagus: Green beans, broccoli florets, or Brussels sprouts (halved) are all good alternatives. Just adjust the cooking time slightly – green beans might need a few extra minutes, while broccoli cooks about the same.
• Salmon: Other fish like cod, halibut, or arctic char work well with this preparation. Keep in mind that thinner fillets will cook faster, so check them a few minutes earlier.
• Butter: If you’re out of butter, you can use all olive oil instead – just bump it up to 3 tablespoons total for the garlic mixture to keep things moist.
• Lemon juice: Fresh lime juice or white wine vinegar can stand in for lemon juice if needed. Start with a bit less vinegar though, as it’s more acidic.
• Fresh garlic: In a pinch, use 0.5 teaspoon of garlic powder mixed into the butter, though fresh garlic really does make a difference in this recipe.

Watch Out for These Mistakes While Cooking

The biggest mistake when roasting salmon is overcooking it, which turns the fish dry and chalky – pull it from the oven when it reaches 125°F in the thickest part, as it will continue cooking while it rests and reach a perfect medium doneness.

Another common error is crowding the pan, which causes everything to steam instead of roast, so make sure your potatoes, salmon, and asparagus each have their own space and aren’t overlapping.

To get crispy potatoes instead of soft ones, flip them cut-side down on the baking sheet during that initial 15-minute roast, and if your asparagus spears are thick, consider adding them a few minutes later than thin ones so everything finishes at the same time.

Don’t skip letting the garlic butter sit for a minute before pouring it over the salmon – this brief rest mellows out the raw garlic bite and creates a more balanced flavor.

What to Serve With Garlic Butter Roasted Salmon?

This sheet pan meal already has potatoes and asparagus built right in, so you’ve got a complete dinner without much extra effort. If you want to round things out, a simple side salad with mixed greens and a light vinaigrette adds a fresh, crisp element that balances the richness of the garlic butter. Crusty bread or dinner rolls are also great for soaking up any of that delicious lemony garlic butter left on your plate. For a heartier meal, you could add a grain like quinoa or couscous on the side, though honestly, the potatoes are pretty filling on their own.

Storage Instructions

Store: Keep your leftover salmon and veggies in separate airtight containers in the fridge for up to 3 days. The salmon stays moist and the potatoes hold up really well, though the asparagus might soften a bit over time.

Reheat: Warm everything up in the oven at 350°F for about 10 minutes, or until heated through. You can also use the microwave on medium power for 1-2 minutes, but the oven keeps the salmon from drying out and helps the potatoes get a little crispy again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 85-95 g
• Fat: 70-78 g
• Carbohydrates: 50-60 g

Ingredients

For the vegetables:

• 2 tbsp olive oil, divided
• 1 lb baby Yukon Gold potatoes (halved if larger than 1.5 inches)
• 0.5 tsp salt, divided
• 12 oz asparagus (trimmed, about 1-inch pieces)
• 0.25 tsp ground pepper, divided

For the salmon:

• 1.25 lb salmon fillet (skin-on preferred, cut into 4-6 portions)
• 0.25 tsp salt
• 0.25 tsp ground pepper

For the garlic butter:

• 0.25 tsp ground pepper
• 1 tbsp fresh lemon juice
• 2 garlic cloves (minced finely for best flavor)
• 2 tbsp butter (melted and cooled slightly)
• 0.25 tsp salt

For the garnish:

• 2 tbsp fresh parsley (chopped, optional but adds brightness)

Step 1: Prepare Mise en Place and Preheat

• 1 lb baby Yukon Gold potatoes
• 12 oz asparagus
• 1.25 lb salmon fillet
• 2 garlic cloves
• 2 tbsp fresh parsley

Preheat your oven to 400°F.

While it heats, prepare all ingredients: halve any potatoes larger than 1.5 inches, trim the asparagus into 1-inch pieces, mince the garlic finely (this ensures it distributes evenly and cooks properly), chop the parsley if using, and cut the salmon into 4-6 portions.

Having everything prepped before cooking begins ensures smooth assembly and prevents the vegetables from overcooking while you’re still chopping.

Step 2: Season and Roast the Potatoes First

• 1 lb baby Yukon Gold potatoes
• 1 tbsp olive oil
• 0.25 tsp salt
• 0.125 tsp ground pepper

In a bowl, toss the halved potatoes with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper until evenly coated.

Spread them on a baking sheet in a single layer and place in the preheated 400°F oven for 15 minutes.

Starting the potatoes first is crucial because they need a head start to become tender and slightly caramelized by the time the salmon and asparagus finish cooking.

Step 3: Prepare the Garlic Butter and Season the Salmon

• 2 tbsp butter
• 1 tbsp fresh lemon juice
• 2 garlic cloves
• 0.25 tsp salt
• 0.25 tsp ground pepper
• 1.25 lb salmon fillet
• 0.125 tsp salt
• 0.125 tsp ground pepper

While the potatoes roast, whisk together the melted butter, lemon juice, minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until combined.

Season the salmon portions with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper on both sides, and let them rest on a plate.

I like to mince the garlic very finely and add it to cool melted butter rather than hot, which keeps its flavor fresher and less harsh—this really elevates the final taste.

Step 4: Assemble and Finish Roasting

• potatoes from Step 2
• salmon from Step 3
• garlic butter mixture from Step 3
• 12 oz asparagus
• 1 tbsp olive oil
• 0.125 tsp salt
• 0.125 tsp ground pepper

After the potatoes have roasted for 15 minutes, carefully remove the baking sheet from the oven.

Push the potatoes to one side, place the salmon portions skin-side down in the center of the pan, and pour the garlic butter mixture over the salmon.

Arrange the asparagus on the remaining empty side of the pan, tossing it with the remaining 1 tablespoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

Return the sheet to the oven and roast for 10-12 minutes until the salmon is cooked through and flakes easily with a fork.

Step 5: Finish and Plate

• 2 tbsp fresh parsley

Remove the sheet from the oven and check that the salmon is opaque throughout and the asparagus is tender.

Scatter the fresh parsley over the dish if using for brightness and color contrast.

Divide among serving plates, making sure each plate gets a salmon portion, some potatoes, and some asparagus, then drizzle any pan juices over the top for extra flavor.

Mouthwatering Garlic Butter Roasted Salmon with Potatoes and Asparagus

Delicious Mouthwatering Garlic Butter Roasted Salmon with Potatoes and Asparagus recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 4 servings

Calories 1175 kcal

Ingredients

  

For the vegetables:

• 2 tbsp olive oil, divided
• 1 lb baby Yukon Gold potatoes (halved if larger than 1.5 inches)
• 0.5 tsp salt, divided
• 12 oz asparagus (trimmed, about 1-inch pieces)
• 0.25 tsp ground pepper, divided

For the salmon:

• 1.25 lb salmon fillet (skin-on preferred, cut into 4-6 portions)
• 0.25 tsp salt
• 0.25 tsp ground pepper

For the garlic butter:

• 0.25 tsp ground pepper
• 1 tbsp fresh lemon juice
• 2 garlic cloves (minced finely for best flavor)
• 2 tbsp butter (melted and cooled slightly)
• 0.25 tsp salt

For the garnish:

• 2 tbsp fresh parsley (chopped, optional but adds brightness)

Instructions

 

• Preheat your oven to 400°F. While it heats, prepare all ingredients: halve any potatoes larger than 1.5 inches, trim the asparagus into 1-inch pieces, mince the garlic finely (this ensures it distributes evenly and cooks properly), chop the parsley if using, and cut the salmon into 4-6 portions. Having everything prepped before cooking begins ensures smooth assembly and prevents the vegetables from overcooking while you're still chopping.
• In a bowl, toss the halved potatoes with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper until evenly coated. Spread them on a baking sheet in a single layer and place in the preheated 400°F oven for 15 minutes. Starting the potatoes first is crucial because they need a head start to become tender and slightly caramelized by the time the salmon and asparagus finish cooking.
• While the potatoes roast, whisk together the melted butter, lemon juice, minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until combined. Season the salmon portions with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper on both sides, and let them rest on a plate. I like to mince the garlic very finely and add it to cool melted butter rather than hot, which keeps its flavor fresher and less harsh—this really elevates the final taste.
• After the potatoes have roasted for 15 minutes, carefully remove the baking sheet from the oven. Push the potatoes to one side, place the salmon portions skin-side down in the center of the pan, and pour the garlic butter mixture over the salmon. Arrange the asparagus on the remaining empty side of the pan, tossing it with the remaining 1 tablespoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Return the sheet to the oven and roast for 10-12 minutes until the salmon is cooked through and flakes easily with a fork.
• Remove the sheet from the oven and check that the salmon is opaque throughout and the asparagus is tender. Scatter the fresh parsley over the dish if using for brightness and color contrast. Divide among serving plates, making sure each plate gets a salmon portion, some potatoes, and some asparagus, then drizzle any pan juices over the top for extra flavor.