Sheet Pan Brown Butter Salmon with Herb Potatoes and Asparagus
User Reviews
4.9
48 reviews
Excellent
Sheet Pan Brown Butter Salmon with Herb Potatoes and Asparagus
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Crispy roast potatoes and tender asparagus spears are tossed in a lemon zest-infused brown butter and chopped fresh rosemary, and the salmon is simply seasoned then dressed in lemon juice and brown butter. She's buttery, bright, zesty; an easy and flavorful meal with little work, minimal ingredients, and maximum flavor.
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Ingredients
- 2 sticks butter
- Peel of 1 lemon
- 1 pound baby potatoes washed and halved
- 1/4 cup olive oil
- 2 sprigs fresh rosemary leaves chopped finely
- 2 sprigs fresh thyme leaves chopped finely
- Kosher salt and freshly ground black pepper
- 2 pound Salmon fillet skin removed
- 2 tsp kosher salt
- 1/2 tbsp freshly ground black pepper
- 2 tsp garlic powder
- 1 bunch asparagus washed and ends snapped
- 3 cloves garlic sliced
- Lemon wedges for serving
- parmigiano reggiano for garnish
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Instructions
- Preheat oven to 425 degrees F.
- In a small light-colored saucepan, gently melt the butter over medium-low heat. Add the lemon peel. Swirl the pan and stir until the butter solids are browned. Pour the brown butter into a heat-safe bowl and set aside.
- In a large mixing bowl, toss together the halved baby potatoes, olive oil, rosemary and thyme, 1 tsp each of salt and pepper, and 2 tablespoons of the brown butter. Place the potatoes onto your rimmed baking sheet and into the preheated oven for 20 minutes.
- As the potatoes are cooking, season the salmon with salt, pepper, and garlic powder.
- Toss the asparagus with 1/4 cup brown butter, a pinch of salt and pepper, and sliced garlic in the same large mixing bowl as the potatoes.
- Once the 20 minutes are finished, pull the sheet pan out of the oven push potatoes to the sides, and place the salmon in the center of the pan. If the salmon is too big, cut it in half.
- Add the asparagus to the pan and put back into the oven for 13-15 minutes or until the salmon is cooked to your liking.
- Serve the salmon, potatoes, and asparagus with lemon wedges for squeezing the juice over them, thin slices of parm, and a healthy drizzle of brown butter. Add a side salad or dinner rolls for a full meal.
Notes
- Cooked salmon should be kept in the fridge in an airtight container and eaten within 3 days.
- The best way to reheat leftovers is to gently re-warm the fish on the stovetop over medium-low heat. Warm it up, make sure it doesn't overcook.
- For easy clean up, line your large sheet pan with parchment paper.
- It's always better to undercook salmon a little than overcook it at all!
- Salmon and potatoes need a lot of salt, don't be shy with it.
- Leftover salmon can be served cold for a divine salmon salad.
Nutrition Information
Show Details
Serving
1g
Calories
570kcal
(29%)
Carbohydrates
20g
(7%)
Protein
37g
(74%)
Fat
59g
(91%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
30g
Cholesterol
177mg
(59%)
Sodium
828mg
(35%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 570kcal | 29% |
| Carbohydrates | 20g | 7% |
| Protein | 37g | 74% |
| Fat | 59g | 91% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 30g | 176% |
| Cholesterol | 177mg | 59% |
| Sodium | 828mg | 35% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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