Ingredients:

  • 1.5 lbs salmon fillets, skin-on
  • 1 lb baby potatoes, halved or quartered
  • 1 bunch asparagus (approx 1 lb), woody ends trimmed
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 tbsp unsalted butter, melted
  • 3 cloves garlic, minced
  • 2 tbsp lemon juice
  • 1 tbsp fresh dill, chopped
  • 1 whole lemon, thinly sliced

Instructions:

  1. Preheat your oven to 200°C (400°F). Note: Let it fully reach temp so the potatoes sear immediately
  2. Toss the halved baby potatoes with 1 tbsp of olive oil, salt, and pepper.
  3. Spread them on a parchment lined sheet pan and roast for 12-15 minutes until slightly softened and golden.
  4. Push the roasted potatoes to the edges of the pan.
  5. Place the salmon fillets in the center, skin side down, and arrange the asparagus around the fish.
  6. Drizzle the remaining olive oil over the asparagus and season with a pinch of salt. Note: Keep the oil light so the butter glaze has room to stick
  7. Whisk together the melted butter, minced garlic, lemon juice, and chopped dill.
  8. Spoon the mixture generously over each fillet and the surrounding vegetables.
  9. Top each fillet with a lemon slice.
  10. Bake for another 12-14 minutes until the salmon flakes easily with a fork and reaches an internal temperature of 63°C (145°F).