with Potatoes & Asparagus

Sheet Pan Dinners

Yield: 4

Adapted from: Eating Well

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

• 1lb baby Yukon Gold potatoes, halved
• 2TBS extra-virgin olive oil, divided
• ¾tsp salt, divided
• ½tsp ground pepper, divided
• 12oz asparagus, trimmed
• 2TBS melted butter
• 1TBS lemon juice
• 2cloves garlic, minced
• 1¼lb salmon fillet, skinned and cut into 4 portions
• Chopped parsley for garnish

Preheat oven to 400°F.

Toss potatoes, 1 TBS oil, ¼ tsp salt and ⅛ tsp pepper together in a medium bowl. Spread in an even layer on a half-sheet pan. Roast until starting to soften and brown, about 15 minutes.

Meanwhile, toss asparagus with the 1 TBS oil, salt and pepper in the medium bowl.

Combine butter, lemon juice, garlic, salt and pepper in a small bowl.

Sprinkle salmon with 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 15 minutes depending on thickness.

Garnish with parsley.