Ingredients:

  • 4 salmon fillets, 6 oz each
  • 1 lb baby potatoes, halved
  • 1 lb asparagus, woody ends trimmed
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp dried parsley
  • 1/2 tsp paprika

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the halved baby potatoes with 1 tbsp of olive oil, salt, and pepper. Spread them on the pan and roast for 12–15 minutes until edges are slightly golden.
  3. Push the potatoes to the edges of the pan. Place the salmon fillets in the center and arrange the asparagus in the remaining gaps, drizzling the asparagus with the remaining 1 tbsp of olive oil.
  4. In a small bowl, whisk together melted butter, minced garlic, lemon juice, parsley, and paprika.
  5. Spoon the garlic butter mixture generously over each salmon fillet.
  6. Bake for another 10–12 minutes until the salmon reaches an internal temperature of 145°F (63°C).
  7. Check that the salmon flakes easily with a fork.
  8. Remove from the oven and let the fish rest for 3 minutes.