Ingredients
1lbfingerling potatoes
2tbspolive oil
1½tspsalt,divided
½tspcracked black pepper,divided
4salmon fillets,skinless
2½tbspminced garlic,divided
2tbspparsley,freshly chopped
⅓cuplemon juice,freshly squeezed
½cupbutter,melted and unsalted
3asparagus
2¼tbspwhite wine,or ¼ cup low-sodium chicken broth
1lemon,sliced, to garnish
Preparation
Heat oven to 400 degrees F. On a large rimmed baking sheet, toss together potatoes with the oil, ½ tablespoon of garlic, ½ teaspoon of salt, and ¼ teaspoon of pepper.
Spread out in an even layer and roast for 15 minutes until they’re just starting to soften and brown.
Push potatoes to one side of the sheet pan and arrange salmon down the center. Rub salmon evenly with 1½ tablespoons of minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan.
Combine ¼ cup of lemon juice and ¼ cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper.
Return to oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout for about 10 minutes.
Meanwhile, in a small bowl, combine the remaining butter, garlic, and lemon juice with the wine or chicken stock.
Serve with the salmon, veggies, and lemon slices.
