Name: Sheet Pan Garlic Butter Salmon, Asparagus and Potatoes
Prep time: 5 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 pound baby potatoes; 1 pound asparagus; salt & pepper; 2 tablespoons avocado oil; 1 pound wild salmon filet; 4 tablespoons butter; 6 garlic cloves, minced; 1 tablespoon fresh dill or parsley; 1 teaspoon sea salt; 1 medium lemon (divided)

Garlic butter salmon baked with baby potatoes and asparagus on the side. A complete meal on one pan – full of flavor and easy to put together. Can be customizable to fit your dietary needs for Whole30, Paleo, or Low Carb.

This meal is what dinner dreams are made of. It’s a complete meal on one sheet pan (which means less dishes to wash) and is so versatile to fit all the various dietary needs in the home.

You can do what we do – make it as is but avoid the potatoes if you’re low carb. The kids usually devour the taters along with a bit of asparagus and a few pieces of salmon.

More importantly, this dish comes together in 30 minutes! Just remember to take your salmon out of the freezer in the morning and stick it in the fridge to thaw until dinner time. Truly, such an easy dinner and you won’t even feel guilty for not serving salad because vegetables are already on the pan.

Paleo, Whole30, & Keto Sheet Pan Salmon Dinner

I know butter isn’t traditionally Paleo nor is it Whole30. We purchase pastured butter from a local creamery in bulk every quarter and I feel good about using this butter generously in our recipes.

However, to keep this dairy free, feel free to swap ghee for the butter. I can’t guarantee the same creamy texture, but it would be delicious nonetheless. Because garlic and salmon. 🙂

Additionally, this sheet pan dinner is so versatile – just skip the potatoes all together for a low carb and keto meal. All that butter and the healthy fats in salmon is so good for you!

As with produce and meats, I always suggest you find the best quality you can find in your area and what your budget allows.

And right now, ButcherBox is offering 2 pounds of Wild Alaskan Salmon FREE with your first ButcherBox order.

What’s ButcherBox?

ButcherBox is like your neighborhood butcher for modern America. They deliver the best 100% grass-fed & finished beef, free-range chicken and heritage breed pork directly to YOUR door on YOUR schedule for less than $6.00 per meal (shipping is always FREE).

ButcherBox has been our family’s source of quality meat for months and I genuinely love the meat and service they provide. And they just recently started providing Wild Alaskan Salmon and I am so excited to add this to our “Custom Box.”

Now that you are loaded with nutritious Wild Alaskan Salmon, let’s get to making this Sheet Pan Salmon, Asparagus, and Potatoes dinner.

Helpful Tips for this easy Sheet Pan Dinner

Because we’re cooking the asparagus alongside the salmon, we only have 8 minutes of cooking time. For this reason, find asparagus with thin stalks so it cooks to perfection.
The size of your baby potatoes with determine how long to pre-roast them before adding the salmon and asparagus. I used about inch-sized baby potatoes and found that pre-cooking them for 12 minutes then additional 8 with the salmon was just right. If your potatoes are a little on the large side, just cut them in halves or quarters to reduce the cook time.
The cook time is for very small potatoes, thin asparagus and thin salmon filet. You may have to increase the time accordingly if your vegetables and fish is thicker.
I use dill and parsley interchangeably in this recipe. Both are superb with salmon.
When mixing the garlic butter, save the lemon juice as the very last thing to add.
When plating the salmon and vegetables, drizzle the melted butter leftover in the pan over the salmon.

Sheet Pan Garlic Butter Salmon, Asparagus and Potatoes

Course: Main Course

Cuisine: American

Keyword: one-pot/pan

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 30 minutes

Servings: 6

Calories: 185 kcal

Author: Anya from Prepare & Nourish

A complete meal on one pan - full of flavor and easy to put together. Can be customizable to fit your dietary needs for Whole30, Paleo, or Low Carb.

Ingredients

1 pound baby potatoes
1 pound asparagus
salt & pepper
2 tablespoons avocado oil
1 pound wild salmon filet

Garlic Butter

4 tablespoons butter
6 garlic cloves, minced
1 tablespoon fresh dill or parsley
1 teaspoon sea salt
1 medium lemon divided

Instructions

Preheat oven to 425 degrees Fahrenheit.
Arrange potatoes on a sheet pan, toss with avocado oil and season generously with salt and pepper. Spread them evenly on the pan.
Roast potatoes for 15 minutes until they are just starting to soften.
While potatoes are roasting, prep the salmon and asparagus. Trim the woody ends of the asparagus and toss with avocado oil and season with salt. Pat the salmon dry with paper towels.
To make the garlic butter, in a small mixing bowl, combine butter, minced garlic, fresh dill or parsley, and salt together. Once mixed, add 1/2 of the lemon juiced and mix well. Slice the other lemon half.
When 15 minutes is up, push the potatoes to one side of the sheet pan. On the opposite side, spread the asparagus evenly.
Arrange the salmon down the center of the pan and spread the garlic butter evenly across the top surface only. Arrange the lemon slices to go on top of the salmon.
Return back to oven and bake for 8 minutes, followed by 2 minutes of high broil, but watch carefully so the tops don't burn.
Enjoy immediately.

Recipe Notes

| Nutrition Information Disclaimer |

Nutrition Facts

Sheet Pan Garlic Butter Salmon, Asparagus and Potatoes

Amount Per Serving

Calories 185 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 5g 25%

Cholesterol 20mg 7%

Sodium 460mg 19%

Potassium 483mg 14%

Total Carbohydrates 17g 6%

Dietary Fiber 3g 12%

Sugars 2g

Protein 3g 6%

Vitamin A 16.1%

Vitamin C 24.3%

Calcium 3.5%

Iron 12.5%

* Percent Daily Values are based on a 2000 calorie diet.

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