Sheet Pan Garlic Butter Salmon, Asparagus and Potatoes

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.

Prep Time 5

Cook Time 30

Total Time 30

Servings

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 ½ 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.