Ingredients:

  • 1 lb Baby Yukon Gold potatoes, halved or quartered into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 4 (6 oz) salmon fillets, center-cut, skin-on
  • 1 lb fresh asparagus, woody ends trimmed
  • 1 whole lemon, half sliced into rounds and half juiced
  • 3 tbsp unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tbsp fresh parsley, finely chopped
  • 0.5 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed baby Yukon Gold potatoes directly on a large rimmed sheet pan with 2 tablespoons of olive oil, smoked paprika, and sea salt. Spread in a single layer and roast for 15 minutes.
  2. While the potatoes are roasting, prepare the lemon garlic infusion by whisking together the melted butter, minced garlic, lemon juice, chopped parsley, and cracked black pepper in a small mixing bowl.
  3. Pat the salmon fillets completely dry with paper towels to ensure a better sear in the oven.
  4. Remove the sheet pan from the oven and move the potatoes to one side. Place the salmon fillets in the center and the trimmed asparagus on the opposite side.
  5. Drizzle the lemon garlic butter mixture over the salmon fillets and the asparagus, tossing the asparagus slightly to coat. Place lemon rounds on top of the salmon.
  6. Return the pan to the oven and roast for an additional 10 minutes, or until the salmon reached an internal temperature of 145°F and the asparagus is tender-crisp.