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Sheet Pan Lemon Brown Butter Salmon with Potatoes & Parmesan Asparagus

A flavorful one-pan dinner featuring roasted salmon with lemon brown butter, crispy potatoes, and parmesan asparagus.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets
  • 1 lemon sliced
  • 3 tbsp unsalted butter
  • 2 cloves garlic minced
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp paprika
Potatoes
  • 1.5 lb baby potatoes halved
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 0.5 tsp paprika
  • 0.75 tsp salt
  • 0.5 tsp black pepper
Parmesan Asparagus
  • 1 bunch asparagus trimmed
  • 1 tbsp olive oil
  • 0.33 cup parmesan cheese grated
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Sheet pan
  • Mixing bowls
  • Small saucepan
  • Knife

Method
 

  1. Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
  2. Toss halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper.
  3. Spread potatoes on sheet pan and roast for 15 minutes.
  4. Melt butter in a saucepan and cook until browned and nutty. Stir in garlic and lemon juice.
  5. Season salmon with olive oil, salt, pepper, and paprika.
  6. Remove sheet pan and add salmon fillets and asparagus beside potatoes.
  7. Drizzle asparagus with olive oil and sprinkle with parmesan cheese.
  8. Drizzle brown butter sauce over salmon and top with lemon slices.
  9. Return pan to oven and roast 12–15 minutes until salmon flakes easily.
  10. Garnish with parsley and serve warm.

Notes

For crispier potatoes, cut them smaller and roast an additional 5 minutes before adding salmon.