Sheet Pan Garlic Butter Baked Salmon with crispy potatoes, asparagus and a garlic butter sauce with a touch of lemon. A complete meal on one tray using minimal ingredients you already have in your kitchen! Full of flavour and so easy to make!

Prep Time10 minsCook Time25 minsTotal Time35 mins
Ingredients
 1 lb fingerling potatoes, halved (or Yukon golds or halved white/red baby potatoes)
 2 tbsp olive oil
 1 ½ tsp salt, divided
 ½ tsp cracked black pepper, divided
 4 skinless salmon fillets
 2 ½ tbsp minced garlic, divided
 2 tbsp fresh chopped parsley
  cup freshly squeezed lemon juice
 ½ cup melted unsalted butter
 3 bunches asparagus, (18 spears, woody ends removed)
 2 tbsp dry white wine (substitute with 1/4 cup low-sodium chicken broth)
 1 lemon sliced to garnish
1

Heat oven to 400°F | 200°C. On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they're just starting to soften and brown.

2

Push potatoes to one side of the sheet pan and arrange salmon down the centre. Rub salmon evenly with 1 1/2 tablespoons of the minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan.

3

Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper.

4

Return to oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout, (about 10 minutes). Optional: broil in the last 2 minutes for charred edges.

5

Meanwhile, in a small bowl, combine the remaining butter, garlic and lemon juice with the wine (or chicken stock). Serve with the salmon, veggies and lemon slices!

Ingredients

Ingredients
 1 lb fingerling potatoes, halved (or Yukon golds or halved white/red baby potatoes)
 2 tbsp olive oil
 1 ½ tsp salt, divided
 ½ tsp cracked black pepper, divided
 4 skinless salmon fillets
 2 ½ tbsp minced garlic, divided
 2 tbsp fresh chopped parsley
  cup freshly squeezed lemon juice
 ½ cup melted unsalted butter
 3 bunches asparagus, (18 spears, woody ends removed)
 2 tbsp dry white wine (substitute with 1/4 cup low-sodium chicken broth)
 1 lemon sliced to garnish

Directions

1

Heat oven to 400°F | 200°C. On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they're just starting to soften and brown.

2

Push potatoes to one side of the sheet pan and arrange salmon down the centre. Rub salmon evenly with 1 1/2 tablespoons of the minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan.

3

Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper.

4

Return to oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout, (about 10 minutes). Optional: broil in the last 2 minutes for charred edges.

5

Meanwhile, in a small bowl, combine the remaining butter, garlic and lemon juice with the wine (or chicken stock). Serve with the salmon, veggies and lemon slices!

Garlic Butter Baked Salmon