There’s something incredibly satisfying about pulling a warm sheet pan full of bright, colorful food from the oven, and the aroma of garlic butter wafting through the kitchen is simply inviting. This Sheet Pan Garlic Butter Salmon with Roasted Potatoes and Asparagus is an easy yet impressive dish that comes together in about 40 minutes. The beauty of this recipe lies in its simplicity and the ease of cleanup – one pan does it all!
This recipe is perfect for busy weeknights or casual gatherings that call for a little bit of elegance without the fuss. It’s an ideal choice when you’re looking to impress family or friends while keeping things low-key. You can prepare the garlic butter ahead of time and store it in the fridge for up to three days, making this a great go-to for meal prep.
Why You’ll Love This Recipe
- The salmon turns out perfectly flaky and moist, infused with garlic butter flavor.
- Potatoes achieve a crispy exterior while remaining tender on the inside.
- One pan means less cleanup and maximum flavor with minimal effort.
- The vibrant asparagus adds a lovely crunch and color to the dish.
What You’ll Need
This delicious dish requires a mix of fresh ingredients and pantry staples.
For the Potatoes
- 1 ½ pound baby potatoes, halved or quartered
- 1 tablespoon high heat oil
- ½ cup salted Challenge Butter, softened
- ¼ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons garlic, minced or pressed
For the Salmon and Asparagus
- 1 teaspoon fresh lemon zest
- 4 teaspoons lemon juice + lemon slices (optional)
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes
- 2 tablespoons fresh parsley, minced
- 24 ounces salmon, 4 filets
- 1 ½ pounds asparagus, woody ends removed
Use unsalted butter for a less salty dish.
Substitutions & Swaps
- Baby potatoes can be replaced with red or Yukon gold potatoes.
- Fresh garlic can be substituted with garlic powder.
- Asparagus can be swapped with green beans or broccoli.
- Fresh parsley works with cilantro or chives.
How to Make It
Get ready to enjoy a delicious, one-pan meal!
1. Preheat and Prepare
Position a rack in the center of the oven and preheat to 425ºF. Line a large sheet pan with parchment paper or foil.
2. Roast the Potatoes
In a medium bowl, melt 2 tablespoons of butter. Add the oil, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, and 2 teaspoons minced garlic; stir to combine. Toss the potatoes in this mixture, then transfer to the sheet pan and spread them out. Roast the potatoes for 20 minutes.
3. Prepare the Salmon and Asparagus
While the potatoes are roasting, add the remaining softened butter to a small bowl. Incorporate ¼ teaspoon black pepper, minced garlic, red pepper flakes, lemon zest, lemon juice, and parsley; stir to combine. Once the potatoes are done, push them to one side of the sheet pan.
4. Add Salmon and Asparagus
Place the asparagus on the other side of the sheet pan. Pat the salmon fillets dry and place them in the center of the pan. Spread a tablespoon of the prepared butter on each fillet with a knife. Dollop the remaining butter mixture over the asparagus.
5. Bake
Top the salmon with lemon slices, if desired. Place the sheet pan back in the oven for about 9-10 minutes. Make sure the salmon registers at least 145ºF on a meat thermometer. Optionally, switch to the broil setting for a quick 30-60 seconds for extra color.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the texture changes after freezing.
Reheat: Use the oven at 350ºF for 10-15 minutes.
Tips for Best Results
- Pat the salmon dry before seasoning for better crust.
- Use fresh ingredients for the best flavor.
- Regularly check the salmon temperature to avoid overcooking.
- Customize the vegetable mix based on your seasonal favorites.
Serving Suggestions
- Pair with a crisp white wine like Sauvignon Blanc.
- Serve over a bed of quinoa or rice for added heartiness.
- Include a fresh green salad for a complete meal.
