Mediterranean
Sheet-Pan Lemon Butter Salmon with Asparagus
A restaurant-worthy dinner with almost no cleanup. Potatoes get a head start so everything finishes together.
- Prep10 min
- Cook25 min
- Total35 min
- Cost (est.)$8.75/serving
- Leveleasy
Servings
Ingredients
Produce
- 1¼ lb baby potatoes, halved
- 1 lb asparagus, woody ends snapped off
- 3 cloves garlic, minced
- 2 lemons, one zested and juiced, one sliced
- 2 tbsp fresh dill or parsley, chopped
Seafood
- 1¾ lb salmon fillets, cut into 4 portions, skin on or off
Dairy and eggs
- 3 tbsp butter, melted
Pantry
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Estimated cost: about $35.00 for the whole recipe, from typical US grocery prices. Your store and region will differ.
Steps
- Heat the oven to 425 degrees F. Toss the potatoes with 1 tablespoon of olive oil and half the salt on a large rimmed baking sheet. Roast for 12 minutes.
- Stir the melted butter, garlic, lemon zest and juice, remaining salt, and pepper together.
- Push the potatoes to one side. Add the asparagus tossed with the remaining oil, and set the salmon on the pan. Spoon the lemon butter over the salmon and top with lemon slices.
- Roast for 10 to 12 minutes, until the salmon flakes easily and reaches 145 degrees F and the asparagus is tender.
- Scatter with dill or parsley and serve.
Equipment
large rimmed baking sheet
Tips
- If the fillets are thinner than 1 inch, check them a few minutes early.
- Prices vary a lot by region. Frozen salmon fillets are a good budget swap.