Sheet-Pan Garlic Butter Salmon with Asparagus and Potatoes

Why You’ll Love This Recipe

• One-pan simplicity: protein and sides roast together for easy prep and cleanup.
• Bold, fresh flavors: garlicky lemon-butter and dill brighten rich salmon.
• Perfect textures: crisp-edged potatoes, tender asparagus, and flaky salmon.
• Naturally gluten-free with everyday ingredients you likely have on hand.

Grocery List

• Produce: Baby gold potatoes, asparagus, garlic, lemons, fresh dill
• Dairy: Unsalted butter
• Pantry: Salmon fillets, olive oil, kosher salt, black pepper, smoked paprika, red pepper flakes (optional), flaky sea salt

Full Ingredients

For the Salmon

• 4 skin-on salmon fillets (6 oz/170 g each) or one 1.5 lb/680 g side, cut into 4 portions
• 1/4–1/2 tsp kosher salt (to taste)
• 1/4 tsp black pepper

For the Vegetables

• 1.5 lb (680 g) baby gold potatoes, halved (quarter if larger than 1.5 inches)
• 1 lb (450 g) asparagus, medium thickness, woody ends snapped off
• 1.5 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Garlic-Lemon Dill Butter

• 5 tbsp unsalted butter, melted and slightly cooled
• 4 garlic cloves, finely minced
• 2 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes (optional)
• 3 tbsp fresh dill, finely chopped, divided
• 1/2 tsp kosher salt
• 1/2 tsp black pepper

To Finish

• Lemon wedges
• Flaky sea salt
• Extra chopped dill (optional)

Step-by-Step Instructions

Step 1: Heat the oven and prep the pan

Place a rack in the center of the oven and heat to 425°F (220°C). Line a large rimmed sheet pan (at least 12×18 inches) with parchment paper to minimize sticking and make cleanup easy.

Step 2: Season and start the potatoes

In a large bowl, toss the halved baby potatoes with the olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread them on the sheet pan cut-side down for maximum caramelization. Roast for 20 minutes; they should begin to brown and just start to turn tender.

Step 3: Make the garlic-lemon dill butter

While the potatoes roast, whisk together the melted butter, minced garlic, lemon juice, lemon zest, smoked paprika, red pepper flakes (if using), 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 2 tablespoons of the chopped dill. Reserve 1 tablespoon of this butter in a small bowl for finishing.

Step 4: Prep and season the salmon

Pat the salmon dry with paper towels. Season the flesh side evenly with 1/4–1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Brush the top of each fillet with about 3 tablespoons total of the garlic-lemon dill butter (divide among the fillets). Keep the remaining butter (except the reserved finishing tablespoon) for the vegetables.

Step 5: Add the asparagus and make space

Remove the pan from the oven. Add the asparagus to the pan, drizzle with a light coating of the remaining garlic butter, and toss with the potatoes. Scoot the vegetables to the sides to create four open spaces. Nestle the seasoned salmon fillets into those spaces, skin-side down.

Step 6: Roast to just-flaky perfection

Return the pan to the oven and roast for 10–12 minutes, until the salmon flakes easily with a fork and registers 125–130°F (52–54°C) in the thickest part for medium. If you prefer a lightly blistered top, switch to broil on high for 1–2 minutes, watching closely.

Step 7: Finish with dill and lemon, then serve

Rest the salmon on the pan for 2 minutes. Drizzle the reserved tablespoon of garlic butter over the salmon and vegetables. Shower with the remaining 1 tablespoon chopped dill, add a pinch of flaky sea salt, and serve immediately with lemon wedges.

Pro Tips

• Choose even-thickness salmon so all pieces cook at the same rate; center-cut fillets are ideal.
• For extra-crispy potatoes, make sure they are dry before oiling and keep them cut-side down during the first roast.
• Use an instant-read thermometer for perfect doneness: pull salmon at 125–130°F (52–54°C) for moist, flaky results.
• Stick to single-ingredient spices and check labels to ensure all seasonings are certified gluten-free to avoid cross-contamination.
• If using one whole side of salmon, add 1–2 minutes to the final roast time and slice at the table.

Variations

• Lemon-Caper Dill: Stir 1 tablespoon drained capers into the finishing butter for briny pops of flavor.
• Maple-Chile: Swap paprika for 1/2 teaspoon ancho chile powder and whisk 1 tablespoon pure maple syrup into the butter.
• Herby Parmesan Potatoes: Toss roasted potatoes with 2 tablespoons grated Parmesan and extra dill right before serving (Parmesan is naturally gluten-free).

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently at 275°F (135°C), covered, for 10–12 minutes or until warmed through; avoid high heat, which can dry out salmon. The garlic-lemon dill butter can be made 2 days ahead and kept refrigerated; warm until pourable before using. You can also pre-trim the asparagus and halve the potatoes up to 24 hours in advance (store separately, wrapped and refrigerated). This dish is best enjoyed fresh; freezing is not recommended.

Nutrition (per serving)

Approximate values: 700 calories; 44 g fat; 35 g carbohydrates; 39 g protein; 5 g fiber; 880 mg sodium. Values will vary based on exact ingredients and portion sizes.