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Garlic Butter Salmon with Asparagus and Baby Potatoes

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Salmon and Garlic Butter Sauce
  • 4 salmon fillets (6 oz each)
  • Salt and black pepper, to taste
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 4 garlic cloves, minced
  • 1 lemon (zested and juiced)
  • 1 tbsp fresh parsley, chopped
  • 1/4 tsp chili flakes (optional)
  • For the Potatoes and Asparagus
  • 1 lb (450 g) baby potatoes, halved
  • 2 tbsp olive oil
  • 1 bunch asparagus, trimmed
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp smoked paprika (optional)

Instructions
 

  • Step 1: Roast the Baby Potatoes : Preheat your oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, salt, pepper, and paprika. Spread them on a baking sheet and roast for 15–20 minutes, or until golden and tender. Once roasted, set them aside and keep warm.
  • Step 2: Prepare the Garlic Butter Sauce : In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30–40 seconds until fragrant (do not brown). Add lemon juice and zest, stir, and turn off the heat. Set aside half of this sauce in a small bowl for drizzling at the end.
  • Step 3: Cook the Salmon : Pat the salmon fillets dry and season with salt and black pepper. Heat olive oil in the same skillet over medium-high heat. Place salmon fillets skin-side down and cook for 3–4 minutes per side, until golden and almost cooked through. Pour half of the garlic butter sauce over the salmon and let it simmer for 1–2 minutes. Remove salmon from the skillet and keep warm.
  • Step 4: Sauté the Asparagus : In the same pan, add the asparagus with a drizzle of olive oil. Sauté for 3–4 minutes until bright green and tender-crisp. Toss in the roasted potatoes and stir gently to coat everything in the remaining butter sauce.
  • Step 5: Combine and Finish : Return the salmon fillets to the skillet, nestling them between the potatoes and asparagus. Drizzle the reserved garlic butter sauce on top. Garnish with fresh parsley and lemon slices.