Garlic Butter Baked Salmon
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 people
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Calories
617 kcal
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Course
Dinner
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Cuisine
American, International
Garlic Butter Baked Salmon
Description
This recipe starts by roasting seasoned fingerling or baby potatoes tossed with olive oil, garlic, salt, and pepper until they begin to soften and brown. The salmon fillets, rubbed with minced garlic and chopped parsley, and asparagus are then arranged on the pan alongside the potatoes. A mixture of melted butter and fresh lemon juice is poured over the salmon and asparagus, creating a fragrant basting liquid.
The baking continues until the potatoes are golden and fork-tender and the salmon is opaque and flaky. An optional broil at the end can char the edges slightly for added texture. Serving the dish with lemon slices enhances its citrus notes. The garlic butter sauce accented with white wine or chicken broth balances richness with brightness.
Starting the potatoes first allows them to cook thoroughly before the salmon and vegetables are added, ensuring even doneness. This method keeps preparation straightforward and delivers a cohesive meal on one baking sheet.
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 salmon skinless fillets
- 2 ½ tablespoons garlic divided, minced
- 2 tablespoons parsley chopped, fresh
- ⅓ cup lemon juice freshly squeezed
- ½ cup butter melted, unsalted
- 3 asparagus bunches, 18 spears, woody ends removed
- 2 tablespoons white wine substitute with ¼ cup low-sodium chicken broth, dry
- 1 lemon sliced to garnish
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
- Begin roasting potatoes first to give them a head start before adding salmon and asparagus, ensuring everything cooks evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 617 kcal
% Daily Value*
| Calories | 617kcal | 31% |
| Carbohydrates | 24g | 8% |
| Protein | 37g | 74% |
| Fat | 41g | 63% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 155mg | 52% |
| Sodium | 960mg | 40% |
| Potassium | 1.409mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1.043IU | 0% |
| Vitamin C | 37mg | 41% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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