Description
A simple yet elegant one-pan meal featuring flaky salmon in a rich garlic butter sauce, served alongside crispy roasted baby potatoes and tender asparagus in a creamy Parmesan sauce.
Ingredients
Scale
For the Crust:
- 4 salmon fillets (6 oz each), skin-on or skinless
- 1 lb baby potatoes, halved
- 1 lb asparagus, trimmed
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss baby potatoes with 1 tbsp olive oil, thyme, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
- While potatoes roast, season salmon with paprika, salt, and pepper. In a large skillet over medium heat, melt 2 tbsp butter. Add salmon, skin-side down if using, and cook for 4-5 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add remaining 2 tbsp butter and minced garlic. Sauté for 1 minute until fragrant. Add asparagus and cook for 3-4 minutes until tender-crisp.
- Pour in heavy cream and Parmesan cheese, stirring until the sauce thickens slightly. Season with salt and pepper.
- Return salmon to the skillet, spooning sauce over it. Serve alongside roasted potatoes, garnished with parsley and lemon wedges.
Notes
You can customize the seasonings to taste.