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Salmon with Roasted Veggies

Salmon with Roasted Veggies

Standard · 35 min · Serves 2 · American

Dietary: pescatarian, gluten-free, nut-free

Salmon fillets roasted on one sheet pan with baby potatoes and asparagus, all bathed in a garlicky lemon-butter sauce.

Ingredients

For 2 servings

Potatoes

  • 250 g baby potato, halved
  • 1 tbsp olive oil

Garlic butter

  • 60 g butter, melted
  • 4 clove garlic, minced
  • 0.5 lemon, juiced
  • 1 tbsp white wine, dry (optional)

Salmon & asparagus

  • 2 salmon fillet
  • 250 g asparagus, woody ends snapped off

To serve

  • 10 g parsley, chopped
  • 0.5 lemon, sliced

Steps

Potatoes

  1. Heat the oven to 200°C (400°F). Toss the potatoes on a large rimmed sheet pan with the olive oil, ½ teaspoon of salt and a pinch of pepper, and spread them out in a single layer.
  2. Roast for 15 minutes, until the potatoes are just starting to soften and brown at the edges. They go in first because they need far longer than the fish.

Garlic butter

  1. While they roast, stir the melted butter, garlic and lemon juice together. Pour half of it into a small bowl, stir in the white wine (if using), and set that aside for serving.

Salmon & asparagus

  1. Push the potatoes to one side of the pan, lay the salmon down the middle and put the asparagus on the other side. Season the salmon and asparagus with salt and pepper.
  2. Pour the rest of the garlic butter over the salmon and asparagus.
  3. Bake for about 10 minutes, until the potatoes are golden and tender when pierced with a fork and the salmon is opaque all the way through and flakes easily. Give thick fillets a couple of minutes more.
  4. For charred edges, switch to the broiler for the last 2 minutes, watching closely so the asparagus tips don't burn.

To serve

  1. Scatter with the parsley, spoon over the reserved garlic butter, and serve with the lemon slices.

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