Sheet Pan Garlic Butter Salmon and Asparagus with Roasted Potatoes

Preheat your oven to 400°F (200°C) and lightly grease a large, rimmed baking sheet with one tablespoon of olive oil.

💡 Tip: Ensure the oven is fully preheated so the potatoes get a nice crisp edge immediately.

Toss the prepared potatoes with the remaining two tablespoons of olive oil, half of the salt, half of the black pepper, the dried oregano, and onion powder in a bowl. Spread them in a single layer on the baking sheet and roast for 12 to 15 minutes until they start to soften and slightly brown.

💡 Tip: Cut the potatoes evenly so they cook at the same rate.

While the potatoes are roasting, whisk together the melted butter, minced garlic, and fresh lemon juice in a small bowl to create the garlic butter mixture.

💡 Tip: You can add a pinch of red pepper flakes here if you like a little heat.

Carefully remove the baking sheet from the oven. Push the roasted potatoes to one side of the pan to make room. Arrange the salmon fillets and trimmed asparagus on the empty side of the sheet pan.

💡 Tip: Keep the salmon skin-side down if using skin-on fillets.

Brush the garlic butter mixture generously over the salmon fillets and the asparagus. Season everything remaining on the pan with the remaining salt and pepper. Top the salmon with lemon slices.

💡 Tip: Make sure the garlic pieces are evenly distributed across the salmon and asparagus for maximum flavor.

Return the baking sheet to the oven and bake for an additional 10 to 12 minutes, or until the salmon is flaky and opaque throughout and the asparagus is tender-crisp.

💡 Tip: If you prefer charred asparagus, you can turn on the broiler for the last 1-2 minutes of cooking.

Remove from the oven, garnish with fresh chopped parsley, and serve warm directly from the pan or transfer to individual plates.

💡 Tip: Squeeze any remaining warm lemon juice over the salmon right before eating.