Garlic Butter Baked Salmon

Garlic Butter Baked Salmon is a delightful dish that combines the rich flavors of fresh salmon with the aromatic appeal of garlic and butter. This dish is perfect for those who appreciate a hearty meal that is both flavorful and easy to prepare.

Key ingredients include succulent salmon fillets, fingerling potatoes, and fresh asparagus, all of which are baked to perfection on a single sheet pan for convenience. The salmon is enriched with a generous rub of minced garlic and fresh parsley, then drizzled with a zesty mixture of lemon juice and melted butter, enhancing its natural flavors.

The addition of roasted potatoes and tender asparagus completes the meal, making it not only nutritious but also visually appealing.

Ingredients

• 1 pound fingerling potatoes or Yukon Gold, halved
• 2 tablespoons olive oil
• 2 1/2 tablespoons garlic, minced, divided
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon cracked black pepper, divided
• 4 (6-ounce) salmon fillets, skinless
• 2 tablespoons parsley, freshly chopped
• 1/3 cup lemon juice, freshly squeezed, divided
• 1/2 cup unsalted butter, melted, divided
• 18 spears asparagus, woody ends removed
• 2 tablespoons dry white wine
• 1 lemon, optional, to taste, sliced, for garnish

Directions

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -On a large rimmed baking sheet, toss the potatoes with the olive oil, 1/2 tablespoon of the garlic, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.

Step 3 -Spread the potatoes in an even layer on the baking sheet.

Step 4 -Roast until the potatoes are just starting to soften and brown, about 15 minutes.

Step 5 -Push the potatoes to one side of the sheet pan.

Step 6 -Arrange the salmon fillets in a single layer in the center of the baking sheet.

Step 7 -Rub the salmon evenly with 1 1/2 tablespoons of the garlic and the parsley.

Step 8 -Add the asparagus to the other side of the baking sheet.

Step 9 -Combine 1/4 cup of the lemon juice and 1/4 cup of the melted butter.

Step 10 -Pour the lemon-butter mixture over the asparagus and the salmon.

Step 11 -Season the salmon, the asparagus, and the potatoes with the remaining salt and the remaining pepper.

Step 12 -Return the baking sheet to the oven and cook until the salmon is cooked through, opaque, and flaky at 145 degrees F and the potatoes are golden and fork-tender, about 10 minutes.

Step 13 -In a small bowl, combine the remaining garlic, the remaining butter, the remaining lemon juice, and the dry white wine.

Step 14 -Serve the salmon, the potatoes, and the asparagus with the lemon slices and the lemon-butter sauce.

FAQ for Garlic Butter Baked Salmon

1. What type of potatoes work best for this recipe? Fingerling or Yukon Gold potatoes are ideal for this dish due to their creamy texture and ability to hold their shape well when roasted. Halving the potatoes ensures they cook evenly and absorb the flavors of the seasoning.

2. Can I use frozen salmon for this recipe? Yes, frozen salmon can be used, but it’s important to fully thaw the fillets before baking to ensure even cooking. Pat them dry to remove any excess moisture to prevent them from becoming soggy during the cooking process.

3. Is there a substitute for asparagus in this recipe? Certainly! If asparagus isn’t available or to your liking, you can substitute it with other vegetables such as green beans, zucchini, or bell peppers. Adjust cooking times as necessary depending on the vegetable’s density and your desired level of doneness.

4. What can I use instead of dry white wine in the sauce? If you prefer not to use wine, you can substitute it with a little extra lemon juice or chicken broth. These alternatives will still provide a flavorful moisture to the dish without the alcohol content.

5. How do I know when the salmon is perfectly cooked? Salmon is cooked through when it reaches an internal temperature of 145 degrees Fahrenheit and appears opaque and flaky when tested with a fork. Avoid overcooking to maintain the moisture and tenderness of the fish.