This spring-produce-packed one-pan meal makes a healthy and satisfying weeknight dinner. Melted garlic butter coats the salmon and vegetables, adding depth of flavor and richness to the dish.

Garlic Butter-Roasted Salmon with Potatoes & Asparagus

Serves 4

Active Time: 10 minutes

Total Time: 40 minutes

1 pound baby Yukon Gold potatoes, halved

2 tablespoons extra-virgin olive oil, divided

3/4 teaspoon salt, divided

1/2 teaspoon ground pepper, divided

12 ounces asparagus, trimmed

2 tablespoons melted butter

1 tablespoon lemon juice

2 cloves garlic, minced

1 1/4 pounds salmon fillet, skinned and cut into 4 portions

4 tablespoons chopped parsley for garnish

1. Preheat oven to 400 F. Toss potatoes, 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper together in a medium bowl. Spread in an even layer on a large rimmed baking sheet. Roast until starting to soften and brown, about 15 minutes.

2. Meanwhile, toss asparagus with the remaining 1 tablespoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper in the medium bowl. Combine butter, lemon juice, garlic, 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper in a small bowl.

3. Sprinkle salmon with the remaining 1/8 teaspoon salt. Move the potatoes to one side of the pan. Place the salmon in the center of the pan; drizzle with the butter mixture. Spread the asparagus on the empty side of the pan. Roast until the salmon is just cooked through and the vegetables are tender, 10 to 12 minutes. Garnish with parsley.

Recipe nutrition per serving: 522 Calories, Total Fat: 32 g, Saturated Fat: 9 g, Cholesterol: 93 mg, Carbohydrates: 26 g, Fiber: 4 g, Total Sugars: 2 g, Protein: 34 g, Sodium: 396 mg, Potassium: 1239 mg, Iron: 3 mg, Folate: 211 mcg, Calcium: 58 mg, Vitamin A: 1515 IU, Vitamin C: 22 mg.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2026 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.