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garlic butter roasted salmon with potatoes and asparagus

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
Cook Time 25 minutes
Total Time 42 minutes
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.