Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. In a small bowl, combine the softened butter, minced garlic, parsley, and lemon juice. Set aside.
Step 3. Toss the baby potatoes with olive oil, garlic powder, thyme, salt, and black pepper.
Step 4. Spread the potatoes on a large baking sheet and roast for 15 minutes.
Step 5. While the potatoes begin roasting, pat the salmon fillets dry and season with paprika, garlic powder, salt, and black pepper.
Step 6. Remove the baking sheet from the oven and add the asparagus tossed with olive oil, garlic powder, salt, and black pepper.
Step 7. Place the salmon fillets on the baking sheet among the vegetables.
Step 8. Spoon the garlic butter mixture evenly over the tops of the salmon fillets.
Step 9. Return the baking sheet to the oven and roast for 12–15 minutes, or until the salmon flakes easily with a fork and the potatoes are tender.
Step 10. For extra color, broil for the final 2 minutes if desired.
Step 11. Remove from the oven and allow the salmon to rest for 2–3 minutes.
Step 12. Toss the roasted potatoes with fresh parsley.
Step 13. Arrange the salmon, potatoes, and asparagus on serving plates.
Step 14. Spoon any melted garlic butter from the pan over the salmon and vegetables.
Step 15. Garnish with additional parsley and serve with lemon wedges if desired.
Storage and Reheating Tips
Store leftover salmon, potatoes, and asparagus in separate airtight containers in the refrigerator for up to 3 days.
Reheat gently in a 325°F (165°C) oven for 8–10 minutes or until warmed through.
Avoid overheating the salmon to prevent it from drying out.
The potatoes can be reheated in an oven or air fryer to restore their crisp texture.
This meal is best enjoyed fresh and is not recommended for freezing once fully assembled.
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