Lemon butter salmon with potatoes and asparagus (sheet pan dinner)
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
2
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Calories
457 kcal
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Course
Main Course
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Cuisine
British
Lemon butter salmon with potatoes and asparagus (sheet pan dinner)
Description
Lemon Butter Salmon with Potatoes and Asparagus brings together small halved potatoes that roast to a tender finish with fresh asparagus and cherry tomatoes added mid-bake for a vibrant vegetable side. Two salmon fillets are nestled among the vegetables and topped with a rich sauce of melted butter, crushed garlic, lemon juice, chopped parsley, and sweet chili sauce that delivers gentle heat and brightness.
The baking process involves roasting the potatoes first to ensure they become tender, then adding the vegetables and salmon to cook just until the salmon is done and the vegetables remain crisp-tender. Seasoning with salt and black pepper throughout enhances the natural flavors. The finished dish offers a combination of soft, flaky salmon; creamy potatoes; and fresh, crisp vegetables accompanied by a flavorful buttery sauce.
Serve this meal with fresh crusty bread to complement the rich lemon butter. Its one-pan preparation keeps cooking and cleanup simple, making it practical for any home cook. Cutting the potatoes small supports even roasting within the salmon’s cooking time.
This dish can be prepared ahead and reheated gently covered with foil. Adjust the cooking time if making ahead to maintain tenderness. The method ensures an integrated, flavorful meal with minimal fuss.
Ingredients
- 10 ounces potato small with skin on, scrubbed and chopped in half or thirds (or more depending on size of potatoes
- 1¾ ounces butter (3 heaped tablespoons)
- 2 garlic crushed, cloves
- ½ lemon juice only, plural
- 1 tablespoon sweet chili sauce
- 2 tablespoons parsley chopped
- 3½ ounces asparagus (about 14 stems) woody parts removed
- 7 ounces cherry tomato
- 7 ounces salmon (2 fillets)
- salt
- black pepper
to serve
- bread optional, fresh crusty
Instructions
- Preheat the oven to 355F / 180C.
- Roast the potatoes in a little olive oil on a sheet pan / baking tray for 25 minutes.
- Meanwhile, melt the butter in a small saucepan, then add the garlic. Cook for a couple of minutes.
- Add the lemon, sweet chili sauce and chopped parsley and stir. Remove from the heat and set aside.
- Remove the sheet pan with the potatoes on from the oven and add the asparagus and tomatoes.
- Tuck the salmon in amongst the vegetables, then drizzle the lemon butter sauce over the salmon. Grind plenty of salt and pepper over the whole pan.
- Bake for 10 minutes until the salmon is just cooked and the potatoes are tender.
- Serve drizzled with the lovely sauce and with fresh crusty bread.
Notes
- Cut potatoes into small halves or thirds for even, tender roasting within the overall cooking time.
- This meal can be prepared ahead and reheated covered with foil at 325°F (140°C) for 20 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Calories | 457kcal | 23% |
| Carbohydrates | 30g | 10% |
| Protein | 26g | 52% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 107mg | 36% |
| Sodium | 324mg | 14% |
| Potassium | 1447mg | 31% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 1855IU | 37% |
| Vitamin C | 62.1mg | 69% |
| Calcium | 101mg | 10% |
| Iron | 7.5mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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