Sheet Pan Lemon Butter Salmon, Asparagus, and Potatoes
This simple sheet pan lemon butter salmon is ready and on your table in less than an hour. Add a little more fish to your menu without sacrificing flavor!
Servings 4 people
Ingredients
- 1 lb salmon
- 1 lb asparagus trimmed
- 4 medium yukon gold potatoes chopped into bite-sized pieces
- 1/4 cup salted butter melted
- 4 cloves garlic minced
- 1 lemon juiced
- 1/2 tsp ground black pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with a silicone baking mat, foil, or parchment paper.
- In a small bowl, whisk together melted butter, garlic, lemon juice, and ground black pepper until combined.
- Pour mixture over salmon, asparagus, and potatoes and toss to coat.
- Spread coated potatoes evenly onto prepared baking sheet. Roast in preheated oven for about 15 minutes.
- Place coated salmon and asparagus onto baking sheet with potatoes. Roast in oven for 15-20 minutes or until salmon reaches an internal temperature of 145 degrees Fahrenheit and asparagus and potatoes can be easily pierced with a fork.
Notes
- Salmon will flake easily with a fork with cooked through.
- Try this recipe with red potatoes, fingerling potatoes, or your other favorite spud!
- Store leftovers in an airtight container in the refrigerator for 3-5 days.