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One Pan Garlic Butter Salmon with Asparagus and Potatoes

A super-simple dish made with real-food ingredients - salmon, asparagus, and potatoes. It comes together so fast, and is made extra tasty with a garlic butter sauce - YUM!
Course Main Course
Cuisine Healthy Food
Prep Time 8 minutes
Cook Time 27 minutes
Total Time 35 minutes
Servings 2 people
Calories 810kcal
Author Stephanie Simmons

Ingredients

  • 3/4 pound asparagus, rinsed
  • 10 baby potatoes, rinsed and scrubbed I used a mix of the small red and small gold ones
  • 2 salmon filets, about 5 oz each If you bought frozen ones, make sure to thaw according to package directions before cooking
  • 3 tbsp melted butter
  • 1 tsp minced garlic
  • 1 tsp lemon juice Plus extra, for serving
  • 3 tbsp olive oil
  • salt
  • pepper

Instructions

  • Preheat oven to 425 degrees. Spread the olive oil in the bottom of a large baking dish and set aside. 
    Prep the potatoes: Fill a large pot with water and bring to a boil. Add the potatoes, and boil for 10-12 minutes, or until you can pierce them easily with a fork. They shouldn't be fully cooked, though. 
  • Prep the asparagus: While the potatoes are boiling, prep the asparagus. Cut the thick white part off the ends, and cut the asparagus stalks in half. The smaller pieces will help ensure the asparagus cooks at the same rate as everything else. Lay the asparagus in the pan, and toss to coat with olive oil. 
  • Prep the salmon: Stir together the melted butter, garlic, and lemon juice.  Lay the salmon filets in the pan, and pour or brush on half of the garlic butter. 
  • Cook: When the potatoes are done, add them to the pan, and toss to coat them with olive oil. Pour the remaining garlic butter mixture over the asparagus and potatoes. Sprinkle everything with a pinch of salt and pepper. (I did this more heavily on the veggies than the salmon.) Cook for 13-16 minutes, stirring the veggies halfway through. The salmon is done when it flakes easily with a fork. Pierce the veggie with a fork to check that they're tender. Enjoy immediately! 

Notes

 
NOTE: This recipe makes two servings, but you may have some veggies left over. The salmon can be stored in the fridge for a day or two after being cooked, but it's best fresh out of the oven. 
NOTE: I really like lemon juice on my fish, so I always squirt a little extra on top after it comes out of the oven. 

Nutrition

Calories: 810kcal