Ingredients
Potatoes
- 1 ½ pounds baby potatoes (halved or quartered)
- 1 tablespoon high heat oil (such as avocado or canola oil)
- 2 tablespoons salted butter (divided)
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper (divided)
- 2 teaspoons garlic (minced)
Garlic Butter Sauce
- ½ cup salted Challenge butter (softened, total including potatoes and sauce)
- ½ teaspoon black pepper (divided)
- 2 tablespoons garlic (minced or pressed, divided)
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes
- 1 teaspoon fresh lemon zest
- 4 teaspoons fresh lemon juice
- Lemon slices (optional, for topping salmon)
- 2 tablespoons fresh parsley (minced)
Main Ingredients
- 24 ounces salmon filets (4 pieces)
- 1 ½ pounds asparagus (woody ends removed)
Instructions
- Prepare and Roast Potatoes: Preheat your oven to 425ºF and position a rack in the center. Line a large sheet pan with parchment paper or foil for easy cleanup. In a medium bowl, melt 2 tablespoons of butter. Add the high heat oil, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, and 2 teaspoons minced garlic, stirring to combine. Toss the halved or quartered baby potatoes in this butter mixture, then spread them evenly on one side of the sheet pan. Roast the potatoes for about 20 minutes until they start to soften and get golden on the edges.
- Prepare Garlic Butter Sauce and Arrange Ingredients: While the potatoes roast, in a small bowl, combine the remaining softened butter with ¼ teaspoon black pepper, the remaining minced garlic, dried thyme, red pepper flakes, fresh lemon zest, lemon juice, and minced parsley. Stir well to integrate all flavors. Once the potatoes have roasted for 20 minutes, push them to one side of the sheet pan. Lay the trimmed asparagus on the other side. Place the salmon fillets in the center, patting them dry with a paper towel to remove excess moisture. Spread about a tablespoon of the prepared garlic butter over each salmon fillet and dollop the remaining butter mixture evenly over the asparagus.
- Bake Salmon and Asparagus: Optionally, place lemon slices on top of the salmon to add extra citrus aroma and flavor. Return the sheet pan to the oven and bake for 9-10 minutes, or until the salmon reaches an internal temperature of 145ºF, indicating it’s cooked through. For a golden, slightly crispy finish, you can broil the salmon for an additional 30-60 seconds, but this step is optional. Serve the salmon, potatoes, and asparagus warm for a hearty, well-rounded meal.
Notes
- Pat the salmon dry before adding the garlic butter to ensure better browning and flavor absorption.
- If you prefer spicier food, increase the red pepper flakes or add a dash of cayenne pepper to the butter mixture.
- Feel free to substitute baby potatoes with fingerlings or Yukon gold potatoes, adjusting cook time as needed.
- Use fresh lemon juice and zest for the brightest flavor, though bottled lemon juice can be used in a pinch.
- Check salmon doneness carefully; avoid overcooking to keep it juicy and tender.
- Line the baking sheet with parchment or foil for easy cleanup and to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
