Instructions
Step 1: Preheat your oven to 400 degrees Fahrenheit and line a large sheet pan with parchment paper for easy cleanup.
Step 2: Toss the halved baby red potatoes with 1.5 tbsp olive oil, half the minced garlic, salt, and pepper. Spread them in a single layer on one side of the sheet pan.
Step 3: Roast the potatoes for 15 minutes until they start to soften and get golden around the edges.
Step 4: Remove the pan from the oven and push the potatoes to the sides. Arrange the trimmed asparagus in the middle of the pan and drizzle with 0.5 tbsp olive oil.
Step 5: Pat the salmon fillets dry and place them on the pan. Drizzle with the remaining 1 tbsp olive oil and season with the remaining garlic, black pepper, salt, paprika, and Italian seasoning.
Step 6: Return the pan to the oven and bake for 12 to 15 minutes until the salmon is cooked through and flakes easily with a fork.
Step 7: Squeeze fresh lemon juice over everything, give it a final taste check, and serve immediately while everything is hot.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This garlic pepper salmon keeps beautifully and actually tastes great cold the next day as a salad topper.
To reheat, place portions on a sheet pan and warm in a 350-degree oven for about 8 minutes until just heated through. Avoid the microwave to keep the salmon from drying out.
You can also meal prep this dish at the beginning of the week. Prep all your veggies and season the salmon the night before, then just pop everything in the oven when you’re ready to eat.
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