Description
A bright and healthy one-pan meal featuring roasted salmon fillets, baby potatoes, and asparagus, all coated in a zesty lemon-herb butter sauce.
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 1 lb baby potatoes, halved
- 1 bunch asparagus, trimmed
- 3 tbsp melted butter
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400F (200C) and line a large baking sheet with parchment paper.
- Toss the halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper on the baking sheet. Roast for 15-20 minutes.
- While potatoes roast, whisk together melted butter, remaining olive oil, minced garlic, lemon juice, lemon zest, parsley, and dill in a small bowl.
- Remove the pan from the oven and move the potatoes to the sides. Place salmon fillets in the center and arrange asparagus in the gaps.
- Spoon the lemon herb sauce over the salmon, asparagus, and potatoes, ensuring the fish is well-coated.
- Bake for an additional 12-15 minutes until the salmon is opaque and flakes easily with a fork.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American