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Sheet Pan Brown Butter Salmon with Herb Potatoes and Asparagus

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 servings
Calories: 570 kcal
Course: Dinner
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F.
  2. 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.
  3. 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.
  4. As the potatoes are cooking, season the salmon with salt, pepper, and garlic powder.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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

% 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.