This one-pan salmon and potatoes recipe makes a healthy and satisfying weeknight dinner. Melted garlic butter coats the salmon and vegetables, adding depth of flavor and richness to the dish.
Salmon is a great protein-packed nutrition powerhouse. Eating it will give you omega-3 fatty acids, vitamin B12, potassium, selenium and the antioxidant astaxanthin. The omega-3s alone have been connected to reduced inflammation and lower blood pressure, as well as lowering the risk of certain cancers. If you choose sockeye salmon, you’ll also get more vitamin D than other types of salmon. Vitamin D is not found naturally in very many foods.
Asparagus has some impressive health benefits. It contains many essential nutrients, including vitamin K, folate, vitamin C, fiber and potassium. Regularly eating asparagus may help lower blood pressure, reduce cancer risk and fight cognitive decline. Asparagus also acts as a natural diuretic, so despite it causing that distinctive stinky pee smell, it may help release any extra fluid your body is holding onto.
Active Time: 10 mins | Additional Time: 30 mins | Total Time: 40 mins | Servings: 4
Ingredients:
- 1 pound baby Yukon Gold potatoes, halved
- 2 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 12 ounces asparagus, trimmed
- 2 tablespoons melted butter
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 ¼ pounds salmon filet, skinned and cut into 4 portions
- Chopped parsley for garnish
Equipment:
Large rimmed baking sheet
Directions:
- Preheat oven to 400°F. Toss potatoes, 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper together in a medium bowl. Spread in an even layer on a large rimmed baking sheet. Roast until starting to soften and brown, about 15 minutes.
- Meanwhile, toss asparagus with the remaining 1 tablespoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper in the medium bowl. Combine butter, lemon juice, garlic, 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper in a small bowl.
- Sprinkle salmon with the remaining 1/8 teaspoon salt. Move the potatoes to one side of the pan. Place the salmon in the center of the pan; drizzle with the butter mixture. Spread the asparagus on the empty side of the pan. Roast until the salmon is just cooked through and the vegetables are tender, 10 to 12 minutes. Garnish with parsley.
Nutrition Facts (per serving):
522 Calories
32g Fat
26g Carbs
34g Protein
