Sheet Pan Garlic Butter Salmon with New Potatoes

I’m a sucker for a sheet pan dinner.

Despite my efforts to slow down, we’re still busier than ever, and still trying to serve as many home cooked family meals as possible. So it’s really nice to have a collection of recipes you can turn to when you’re tired and/or in a hurry and just throw the ingredients on a pan, stick it in the oven, and have done with it.

This garlic butter salmon is one of my family’s current favorites.

It’s a meal the whole family can enjoy together, and one I can easily prep in the kitchen while little man plays with his toys nearby or enjoys an after-baby-school snack and some cartoons at the table {he’s very into Mickey Mouse Clubhouse}.

Bonus, only a couple small cutting boards and a sheet pan get dirty in the process. And I like to minimize the sheet pan damage with a sheet of aluminum foil.

It only takes a couple salmon fillets to feed the three of us these days, but the way little man eats, I know pretty soon I’ll be putting in an entire monster fillet and more potatoes!

However much salmon or potatoes I put in, though, I know I’ve got a complete meal that will make me clean one pan, a couple cutting boards, and whatever plates and utensils we decide to eat with, and is cooked and on the table in under a half hour. #wegotthis

Sheet Pan Garlic Butter Salmon & New Potatoes

Serves 2.

What You’ll Need:

  • 1/2 lb baby potatoes, halved or quartered {I quarter mine for the little guy}
  • 1/4 cup extra virgin olive oil
  • salt and pepper to taste
  • 2-6 oz salmon fillets
  • 1 tbsp honey
  • 3 cloves garlic, minced
  • 2 tbsp fresh chopped parsley
  • juice of 1-2 lemons {reserve 1 tbsp}
  • 1/2 cup melted butter
  • 1 bunch asparagus with woody ends removed
  • 1/4 cup grated Parmesan
  • lemons for garnish as needed

How to Make It:

1. Preheat oven to 400F. Line a large rimmed baking sheet with aluminum foil.

2. Toss the potatoes with the olive oil and half of the garlic on the baking sheet.. Spread to cover the pan and sprinkle with salt and pepper to taste. Roast 15 minutes, or until just softened.

3. Move the potatoes to one side of the pan and arrange the salmon down the center. Rub the salmon with the remaining garlic and the fresh parsley. Arrange the asparagus on the other side of the pan.

4. Combine the lemon juice {minus the tablespoon you reserved} and half of the melted butter in a small bowl or Pyrex measuring cup. Pour over the pan evenly and season with salt and pepper to taste. Sprinkle the Parmesan on the asparagus.

5. Bake at 400F until the potatoes are fork-tender and golden, and the salmon is opaque throughout {10 minutes}. Meanwhile, combine the remaining butter with the reserved tablespoon of lemon juice.

6. Serve the salmon, potatoes, and asparagus with the lemon butter alongside!

I’m telling you, the aluminum foil saves a lot of cleanup.

What are your go-to quick and tasty weeknight dinners?

About the ChefKristin

Career Army officer with a tendency toward workaholism. On the side, self taught cook, carpenter, and gardener, working to build a beautiful life for my family. Trying to tilt my balance in the right direction.


Leave a Reply