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I know you’re all shocked that I’m cooking salmon. A girl can’t help what she likes and right now I like my sheet pan and I love my salmon. This week I indulged in a light and easy meal for lunch mid-week. It’s summertime and my love of shrimp and salmon has been reignited. Sheet Pan Garlic Butter Salmon with Asparagus and Potatoes came into my life and rocked my world. I had been scoping out a simple sheet pan fish recipe and was pleased with the results.

The lesson this week was following instructions carefully. I may have been a little too excited when mixing the garlic and butter. I failed to set a bit of the lemon butter aside for the wine and garlic sauce at the end so improvisation was imperative this week. I managed to save some of the lemon butter mixture. When mixing in the additional garlic and white wine, I was careful in overdoing it because the truth is, I was worried the lemon was going to be too strong of a flavor. While the sauce wasn’t perfect, it did compliment the fish and vegetables well. Leave it to me to get too excited for salmon and have to make lemon butter taste something like lemon butter wine sauce!

I think to go with the flow when in the kitchen is so important. I can be so regimented and strict when working with recipes and it took some time for me to let go and just make it work. Improvising has become a part of cooking I like the most. More often than not, things don’t go exactly as planned and instead of scrapping the whole dish I’ve learned to make the best of what I’ve got! You might just surprise yourself with the results!

Sheet Pan Garlic Butter Salmon with Asparagus and Potatoes

What You Need:DSC_0720.JPG

  • 1 pound baby red potatoes, halved 
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon cracked black pepper, divided
  • 4 6 oz. skinless salmon fillets
  • 5 tablespoons minced garlic, divided
  • 2 tablespoons fresh chopped parsley
  • 1/3 cup freshly squeezed lemon juice
  • 1/2 cup melted unsalted butter
  • 1 bunch asparagus, (18 – 20 spears, woody ends removed)
  • 2 tablespoons dry white wine (I used Chardonnay)
  • 1 lemon sliced to garnish

Instructions:
Click here to Cook With Me!

  • Heat oven to 400°F. On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they’re just starting to soften and brown.
  • Push potatoes to one side of the sheet pan and arrange salmon down the center.
  • Rub salmon evenly with 1 1/2 tablespoons of the minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan.
  • Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper.
  • Return to oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout, (about 10 minutes). Then broil for about 2 minutes.
  • Meanwhile, in a small bowl, combine the remaining butter, garlic and lemon juice with the wine. Serve with the salmon, veggies and lemon slices!

Cook With Me:

  • Heat oven to 400°F. On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they’re just starting to soften and brown.DSC_0723.JPG
  • Push potatoes to one side of the sheet pan and arrange salmon down the center.
  • Rub salmon evenly with 1 1/2 tablespoons of the minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan.
  • Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper.DSC_0728
  • Return to oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout, (about 10 minutes). Then broil for about 2 minutes.DSC_0730
  • Meanwhile, in a small bowl, combine the remaining butter, garlic and lemon juice with the wine. Serve with the salmon, veggies and lemon slices!DSC_0726
  • Serve and enjoy!DSC_0734

Inspired by this recipe.

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