Description
Dinner perfection in 30 minutes. This lemony salmon with rosemary potatoes and garlicky asparagus hits all the right notes for a complete sheet pan meal that feels fancy but isn’t fussy.
Ingredients
Scale
- 1½ lbs (680g) baby potatoes, halved
- 2 tbsp olive oil
- 2 sprigs fresh rosemary, leaves removed and roughly chopped
- ½ tsp salt
- ¼ tsp black pepper
- 4 salmon fillets (6 oz/170g each), skin-on
- 4 tbsp (56g) unsalted butter
- 2 cloves garlic, minced
- 1 lemon, half juiced and half sliced
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh parsley, chopped
- 1 bunch asparagus (about 1 lb/450g), woody ends trimmed
- 2 tbsp olive oil
- 2 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Parboil halved potatoes in salted water for 5-7 minutes until slightly tender. Drain and shake in pot to rough up edges.
- Toss potatoes with olive oil, rosemary, salt, and pepper on a baking sheet. Arrange cut-side down and roast for 20 minutes, then flip and roast another 15-20 minutes until golden and crispy.
- Meanwhile, toss trimmed asparagus with olive oil, sliced garlic, red pepper flakes, salt, and pepper. Set aside.
- When potatoes are almost done, pat salmon dry and season with salt and pepper. In a large skillet over medium heat, melt butter and cook until it turns amber and smells nutty (3-4 minutes).
- Add minced garlic to the brown butter and cook for 30 seconds. Stir in lemon juice.
- Place salmon skin-side down in the brown butter. Cook for 3-4 minutes until skin is crispy. Flip and cook 2-3 minutes more, basting with butter. Remove to a plate.
- In the same skillet with remaining brown butter, cook the asparagus for 3-5 minutes until bright green and crisp-tender.
- Serve salmon with potatoes and asparagus. Drizzle with remaining brown butter sauce and garnish with lemon slices and parsley.