Lemon Garlic Butter Baked Salmon with Asparagus and Potatoes HD 1080p

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and lower in saturated fat.

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Trout is a similar fish, while tilapia is more affordable.

parsley

🥗Healthier: cilantro

💰Cheaper: spinach

Cilantro adds freshness, while spinach is a budget-friendly green.

lemon

💰Cheaper: lime

Lime provides a similar acidity and flavor profile.

Preheat the oven to 400°F (204°C).

Wash and cut baby yukon potatoes in half and place them on a lined baking sheet.

Drizzle 2 tablespoons of olive oil over the potatoes.

Mix together onion powder, garlic powder, kosher salt, black pepper, dried thyme, and paprika.

Sprinkle half of the spice mixture over the potatoes and mix well.

Spread the potatoes in a single layer on the baking sheet and place them in the oven to cook for 15 minutes.

Trim the woody ends off the asparagus and set aside.

In a bowl, drizzle olive oil over the asparagus and add the remaining half of the spice mixture, mixing well to season the asparagus.

Mince 4 cloves of fresh garlic and add to 4 tablespoons of melted butter.

Add the juice of 1 large lemon and 0.5 teaspoons of dried thyme to the garlic butter mixture and mix well.

Season the salmon fillets with salt and pepper on the top and sides.

After 15 minutes, remove the potatoes from the oven; they should be halfway done.

Push the potatoes to one side of the sheet pan and add the seasoned asparagus to the other side.

Place the salmon fillets in the middle of the pan and drizzle the lemon garlic butter sauce over the salmon.

Return the pan to the oven and bake for 12 to 15 minutes, or until the fish flakes easily with a fork.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens