Garlic Butter Baked Salmon

The image shows four salmon fillets on a baking sheet, along with asparagus spears and potato wedges. The salmon is covered in a brown glaze and garnished with fresh herbs and lemon slices. The bright green baked asparagus is soft and the potatoes are slightly browned after baked

4.99 from 85 votes

Garlic Butter Baked Salmon

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

Cook Time25

Total Time35

Course: Dinner

Cuisine: American, Seafood

Keyword: Baked Salmon, Garlic Butter Salmon, Salmon

Servings: people

Calories: 617kcal

Author: Karina

Ingredients

1 pound fingerling potatoes or Yukon golds or halved white/red baby potatoes, halved
2 tablespoons olive oil
1 ½ teaspoons salt divided
½ teaspoon black pepper cracked, divided
4 skinless salmon fillets
2 ½ tablespoons minced garlic divided
2 tablespoons fresh parsley chopped
⅓ cup lemon juice freshly squeezed
½ cup unsalted butter melted
3 asparagus bunches, 18 spears, woody ends removed
2 tablespoons dry white wine substitute with ¼ cup low-sodium chicken broth
1 lemon sliced to garnish

US - Metric

Instructions

Heat oven to 400°F | 200°C. On a large rimmed baking sheet, toss together potatoes with the oil, ½ tablespoon of garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they're just starting to soften and brown.
Push potatoes to one side of the sheet pan and arrange salmon down the centre. Rub salmon evenly with 1 ½ tablespoons of the minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan.
Combine ¼ cup of lemon juice and ¼ cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper.
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.
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!

Notes

Tip: Make sure to get your potatoes in the oven first allowing them time to cook before adding your salmon to the tray.

Nutrition