Garlic Butter Salmon Sheet Pan

Serves 4 · 12 min prep · 27 min cook

Ingredients

• 4 (6 oz each) salmon fillets
• 1 lb asparagus spears
• 1.5 lb baby potatoes
• 6 garlic cloves
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 1 lemon
• 3 tbsp fresh dill
• 1.25 tsp salt
• 3/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper for easy cleanup.
2. 2Halve the baby potatoes, toss them with half the olive oil, salt, and pepper, then spread in a single layer on the sheet pan.
3. 3Roast the potatoes alone for 15 minutes until they start to soften and edges turn golden.
4. 4Meanwhile, melt the butter and mince the garlic; stir them together with the remaining olive oil, red pepper flakes, and chopped dill.
5. 5Trim the woody ends from the asparagus and pat the salmon fillets completely dry.
6. 6Pull the sheet pan out, push the potatoes to one side, and arrange the salmon and asparagus in the open space.
7. 7Brush or spoon the garlic butter mixture generously over the salmon and drizzle any remainder over the asparagus.
8. 8Season everything lightly with remaining salt and pepper, then return the pan to the oven.
9. 9Roast 12 to 14 minutes until the salmon flakes easily with a fork and reaches 145°F at the thickest point and the asparagus is bright and tender-crisp.
10. 10Zest the lemon over the finished pan, then cut the lemon into wedges for squeezing at the table.
11. 11Let the salmon rest 2 minutes on the pan so juices redistribute, then plate portions of fish, potatoes, and asparagus together.
12. 12Spoon any melted garlic butter from the pan over the top for extra flavor before serving.