Garlic Butter Salmon with Roasted Potatoes & Asparagus
A Restaurant-Quality Weeknight Dinner You Can Make at Home
If you’re looking for a dinner that feels indulgent but comes together quickly and with minimal fuss, this Garlic Butter Salmon with Roasted Potatoes & Asparagus checks every box. Succulent, golden-seared salmon fillets bathed in garlicky butter are paired with crispy roasted baby potatoes and tender asparagus. It’s elegant, healthy, and packed with flavor—perfect for busy weeknights or intimate weekend dinners.
Why You’ll Love This Recipe
This dish is for anyone craving a satisfying and wholesome dinner without spending hours in the kitchen. Whether you’re cooking for two, meal-prepping for the week, or impressing guests with minimal effort, this recipe has something for everyone:
- Quick & Easy: Ready in just about 30–40 minutes.
- One Oven, One Pan: Streamlined cooking process with minimal cleanup.
- Balanced & Nutritious: Omega-3-rich salmon, fiber-packed potatoes, and green asparagus.
- Versatile & Adaptable: Plenty of room to make it your own with simple swaps.
Ingredients You’ll Need
For the Salmon:
- 2 salmon fillets
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- 1 tsp paprika
- Salt and black pepper to taste
- Fresh chopped parsley for garnish
For the Potatoes:
- 1 lb baby potatoes, halved
- 1 tbsp olive oil
- Salt, pepper, and dried parsley flakes
For the Asparagus:
- 1 bunch asparagus, ends trimmed
- 1 tbsp olive oil
- Salt and black pepper to taste
- Optional: Fresh lemon zest for brightness
Kitchen Equipment Needed
- Baking sheet (or two if separating potatoes and asparagus)
- Mixing bowls
- Frying pan or skillet (nonstick or stainless steel)
- Spatula or fish turner
- Garlic press or knife for mincing garlic
- Tongs or a spoon for basting
- Knife and cutting board
Step-by-Step Cooking Instructions
1. Roast the Potatoes
Preheat your oven to 400°F (200°C). Toss the halved baby potatoes in olive oil, salt, pepper, and parsley flakes until well coated. Spread them out evenly on a baking sheet, cut-side down. Roast for 25 minutes, or until fork-tender and golden brown.
Pro Tip: Cut all potatoes to roughly the same size for even roasting.
2. Prepare the Asparagus
While the potatoes are roasting, toss trimmed asparagus with olive oil, salt, and pepper in a bowl or directly on a sheet tray. Add the asparagus to the oven during the last 12–15 minutes of potato cooking time.
Optional Boost: Sprinkle with lemon zest before serving for a refreshing zing.
3. Cook the Garlic Butter Salmon
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
Season salmon fillets generously with paprika, salt, and pepper. Place them skin-side down in the skillet. Sear for 4 minutes without disturbing to get a crispy skin, then flip and cook the other side for 3–4 minutes.
Spoon the hot garlic butter over the top of the fillets as they finish cooking to lock in flavor and moisture.
Chef’s Tip: Press the fillets gently with a spatula when they hit the pan to prevent curling.
4. Assemble and Serve
Plate each salmon fillet with a generous scoop of roasted potatoes and asparagus. Garnish with freshly chopped parsley and, if desired, a wedge of lemon for squeezing.
Storage and Leftovers
Refrigerator: Store leftovers in airtight containers for up to 3 days.
Reheating: Reheat salmon gently in a skillet over low heat or microwave in 30-second increments.
Freezing: While the vegetables freeze well, salmon is best enjoyed fresh to preserve its texture.
Meal Prep Tip: Store components separately to maintain texture when reheating.
Flavor Variations & Recipe Swaps
- Swap Salmon: Use trout, cod, or even chicken breast if salmon isn’t available.
- Herb Upgrades: Try fresh dill or thyme instead of parsley for a different herbal note.
- Spice It Up: Add red pepper flakes to the butter for a bit of heat.
- Vegan Version: Replace salmon with tofu steaks or roasted portobello mushrooms, and use plant-based butter.
Perfect Pairings
Wine: A crisp Sauvignon Blanc or buttery Chardonnay complements the garlic butter and fish perfectly.
Non-Alcoholic: Try sparkling water with lemon or cucumber for a clean, fresh contrast.
Sides: Add a simple green salad or crusty bread if you need more bulk.
FAQs
Can I use frozen salmon fillets?
Absolutely! Just make sure they’re fully thawed and patted dry before searing to avoid excess moisture in the pan.
What if I don’t like asparagus?
Swap it with green beans, broccolini, or zucchini—just adjust the roasting time accordingly.
Can I make this dairy-free?
Yes! Use olive oil or a vegan butter alternative instead of regular butter.
How do I know when salmon is cooked through?
The flesh should be opaque and flake easily with a fork. A quick test with a thermometer should show an internal temp of 145°F (63°C).
Do I have to use paprika?
No, but it adds beautiful color and a mild smoky flavor. Smoked paprika or chili powder are good substitutes.
Final Thoughts
This Garlic Butter Salmon with Roasted Potatoes & Asparagus is a dinner that delivers on all fronts: flavor, nutrition, and ease. It’s a go-to recipe you’ll return to again and again, whether you’re cooking for a weeknight treat or an at-home date night.
