Buttery Salmon Sheetpan (Print Version)

# Ingredients:

→ Main Ingredients

01 - 4 pieces of skinless salmon fillet
02 - A pound of small potatoes (fingerlings, Yukons, or baby potatoes), cut in half
03 - 3 bundles of asparagus (around 18 spears), trim off tough ends

→ Garlic Butter Sauce

04 - 2 tablespoons white wine (or ¼ cup chicken broth with low-salt)
05 - 2 tablespoons chopped fresh parsley
06 - 2½ tablespoons finely minced garlic, split in portions
07 - ⅓ cup squeezed lemon juice, fresh is best
08 - ½ cup melted, unsalted butter

→ Seasonings & Extras

09 - A lemon, sliced for decoration
10 - ½ teaspoon ground black pepper, use half now, save half for later
11 - 1½ teaspoons salt, divided
12 - 2 tablespoons olive oil for tossing

# Instructions:

01 - Turn the oven on to 400°F (200°C). Toss the sliced potatoes with olive oil, ½ teaspoon of the salt, ¼ teaspoon pepper, and ½ tablespoon garlic on a large pan. Spread them out evenly and roast for 15 minutes—they should start getting tender and golden.
02 - Push the cooking potatoes to one side of your sheet pan. Place the salmon fillets in the middle and rub on 1½ tablespoons of garlic along with parsley. Spread the asparagus across the other end of the pan.
03 - Blend ¼ cup of melted butter with ¼ cup lemon juice and pour it over the asparagus and salmon. Sprinkle everything left on the pan with the last bits of salt and pepper.
04 - Bake until the salmon is cooked through (opaque) and the potatoes are crispy and soft—should take about 10 minutes. Turn the broiler on for a couple of minutes near the end if you like crispy edges.
05 - While the pan is finishing in the oven, mix up the leftover melted butter, lemon juice, white wine, and remaining garlic into a small bowl.
06 - Lay out the cooked salmon and roasted vegetables. Pour some of the butter sauce on top and add lemon slices before serving.

# Notes:

01 - Start roasting the potatoes first so they can cook before adding the fish.
02 - Using just one pan makes cleanup easy, ideal for a busy night!
03 - Pick evenly sized salmon portions so they bake evenly within the same time.

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