Ingredients:

  • 4 (6-oz) salmon fillets
  • 1 lb fresh asparagus, woody ends trimmed
  • 1 lb baby Yukon Gold potatoes, quartered
  • 4 tbsp unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 large lemon, juiced
  • 1 lemon, sliced into rounds
  • 1 tsp dried oregano
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Quarter 1 lb baby Yukon Gold potatoes and place them in a large bowl.
  3. In a small dish, whisk together 4 tbsp melted unsalted butter, 3 cloves minced garlic, the juice of 1 large lemon, 1 tsp dried oregano, 0.5 tsp sea salt, and 0.25 tsp black pepper.
  4. Pour half of the butter mixture over the potatoes and toss until every wedge is glistening.
  5. Spread potatoes on the sheet pan and roast for 10 minutes.
  6. Pat the 4 salmon fillets dry with a paper towel and trim the woody ends off 1 lb asparagus.
  7. Move the semi cooked potatoes to the edges. Place salmon fillets in the center and arrange asparagus in the remaining gaps.
  8. Brush the remaining garlic butter over the salmon and asparagus. Top each fillet with a lemon slice.
  9. Return the pan to the oven for 12 to 15 minutes until the salmon flakes easily and the asparagus tips are slightly charred.
  10. Sprinkle with 1 tbsp fresh parsley and let the pan sit for 3 minutes before serving to allow the juices to redistribute.