Garlic Butter Baked Salmon
Ingredients
1 pound fingerling potatoes or Yukon golds, halved
2 tablespoons olive oil
2 1/2 tablespoons garlic, minced and divided
1 1/2 teaspoons salt, divided
1/2 teaspoon cracked black pepper, divided
4 (6-ounce) salmon fillets, skinless
2 tablespoons parsley, freshly chopped
1/3 cup lemon juice, freshly squeezed and divided
1/2 cup unsalted butter, melted and divided
18 spears asparagus, woody ends removed
2 tablespoons dry white wine
1 lemon, optional, sliced, for garnish
Directions
Preheat the oven to 400 degrees F.
On a large rimmed baking sheet, toss the potatoes with olive oil, 1/2 tablespoon garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Spread the potatoes in an even layer on the baking sheet.
Roast until the potatoes are just starting to soften and brown, about 15 minutes.
Push the potatoes to one side of the sheet pan.
Arrange the salmon fillets in a single layer in the center of the baking sheet.
Rub the salmon evenly with 1 1/2 tablespoons of garlic and the parsley.
Add the asparagus to the other side of the baking sheet.
Combine 1/4 cup lemon juice and 1/4 cup melted butter.
Pour the butter mixture over the asparagus and the salmon.
Season the salmon, asparagus, and potatoes with the remaining salt and pepper.
Return the baking sheet to the oven and cake until the salmon is cooked through, opaque, and flaky at 145 degrees F and the potatoes are golden and fork-tender, about 10 minutes.
In a small bowl, combine the remaining garlic, the remaining butter, the remaining lemon juice, and the dry white wine.
Serve the salmon, potatoes, and asparagus with lemon slices and the butter lemon sauce.