Sheet Pan Brown Butter Salmon with Herb Potatoes and Asparagus

4.94 from 16 votes

Sheet Pan Brown Butter Salmon with Herb Potatoes and Asparagus

Crispy roast potatoes and tender asparagus spears are tossed in a lemon zest-infused brown butter and chopped fresh rosemary, and the salmon is simply seasoned then dressed in lemon juice and brown butter. She's buttery, bright, zesty; an easy and flavorful meal with little work, minimal ingredients, and maximum flavor.

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: American

Servings: servings

Calories: 570kcal

Author: Eden Westbrook

Ingredients

2 sticks butter
Peel of 1 lemon
1 pound baby potatoes washed and halved
¼ cup olive oil
2 sprigs fresh rosemary leaves chopped finely
2 sprigs fresh thyme leaves chopped finely
Kosher salt and freshly ground black pepper
2 pound salmon fillet skin removed
2 teaspoon kosher salt
½ tablespoon freshly ground black pepper
2 teaspoon garlic powder
1 bunch asparagus washed and ends snapped
3 cloves garlic sliced
Lemon wedges for serving
Parmigiano Reggiano for garnish

Instructions

Preheat oven to 425 degrees F.
In a small light-colored saucepan, gently melt the butter over medium-low heat. Add the lemon peel. Swirl the pan and stir until the butter solids are browned. Pour the brown butter into a heat-safe bowl and set aside.
In a large mixing bowl, toss together the halved baby potatoes, olive oil, rosemary and thyme, 1 teaspoon each of salt and pepper, and 2 tablespoons of the brown butter. Place the potatoes onto your rimmed baking sheet and into the preheated oven for 20 minutes.
As the potatoes are cooking, season the salmon with salt, pepper, and garlic powder.
Toss the asparagus with ¼ cup brown butter, a pinch of salt and pepper, and sliced garlic in the same large mixing bowl as the potatoes.
Once the 20 minutes are finished, pull the sheet pan out of the oven push potatoes to the sides, and place the salmon in the center of the pan. If the salmon is too big, cut it in half.
Add the asparagus to the pan and put back into the oven for 13-15 minutes or until the salmon is cooked to your liking.
Serve the salmon, potatoes, and asparagus with lemon wedges for squeezing the juice over them, thin slices of parm, and a healthy drizzle of brown butter. Add a side salad or dinner rolls for a full meal.

Notes

Tips

For easy clean up, line your large sheet pan with parchment paper.

It's always better to undercook salmon a little than overcook it at all!
Salmon and potatoes need a lot of salt, don't be shy with it.
Leftover salmon can be served cold for a divine salmon salad.

Storing and Reheating

Cooked salmon should be kept in the fridge in an airtight container and eaten within 3 days.

The best way to reheat leftovers is to gently re-warm the fish on the stovetop over medium-low heat. Warm it up, make sure it doesn't overcook.

Nutrition