Baked Salmon with Lemon Garlic Butter and Roasted Potatoes

You can make the whole meal on one large sheet pan. The potatoes go in first because they need a head start. Once they’re halfway cooked, you slide the salmon onto the same pan, brush it with melted butter mixed with garlic and lemon, and let everything finish together. No pots to scrub, no complicated timing.

I started making this version after getting tired of dry, overcooked salmon. The trick is pulling the fish out when it still looks slightly underdone in the center because it keeps cooking for a few minutes after it leaves the oven. A 1-inch thick fillet needs around 12 minutes at 425°F.

For the potatoes, baby Yukon Golds or baby red potatoes work best. Halve them, toss with olive oil, salt, and rosemary, and roast them cut-side down so they develop a golden crust. If you only have russets, cut them into 1-inch chunks instead.

The lemon garlic butter is the part everyone asks about. You melt butter, stir in minced garlic, fresh lemon juice, lemon zest, and chopped parsley. Half goes on the salmon before baking. The other half gets drizzled over the finished fish at the table. That second pour is non-negotiable. It melts into the warm salmon and soaks into the potatoes sitting next to it.

This recipe feeds four people. It works for a quiet Tuesday or for company you want to feed well without spending three hours in the kitchen. Kids tend to eat it without complaint, which counts for something. Leftovers keep in the fridge for two days, and the salmon flakes nicely into a salad or onto toast with cream cheese the next morning.

You can swap dill for parsley if that’s what you have. You can add asparagus to the salmon pan for the last 8 minutes if you want a green vegetable on the plate. You can use ghee instead of butter if dairy is a problem. The base method holds up across all those small changes.

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High Protien Recipes

Baked Salmon with Lemon Garlic Butter and Roasted Potatoes

Author: Protein Meal Recipes

Difficulty: Beginner Prep Time 10 mins Cook Time 30 mins Rest Time 3 mins Total Time 43 mins

Cooking Temp: 425  F Servings: 4 Estimated Cost: $ 24 Calories: 580

Best Season: Suitable throughout the year, Spring, Summer

Description

Baked salmon with lemon garlic butter and roasted potatoes is one of those dinners that looks fancy but takes about 35 minutes from start to finish. The salmon comes out flaky and tender, the potatoes get crispy edges with soft centers, and the lemon garlic butter sauce adds brightness to both.

Ingredients

Scale

1/2x 1x 2x 3x

For the Salmon

• 4 salmon fillets (about 6 oz each, skin on)
• 4 tablespoons unsalted butter
• 4 garlic cloves, minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley, chopped
• ¹⁄₂ teaspoon kosher salt
• ¹⁄₄ teaspoon black pepper
• Lemon wedges, for serving

For the Potatoes

• 1.5 pounds baby Yukon Gold or baby red potatoes, halved
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• ¹⁄₂ teaspoon black pepper
• 2 sprigs fresh rosemary (or 1 teaspoon dried)
• 3 garlic cloves, smashed

Instructions

1. Heat your oven to 425°F. Line a large sheet pan with parchment paper.
2. Toss the halved potatoes with olive oil, salt, pepper, rosemary, and smashed garlic right on the sheet pan. Arrange them cut-side down in a single layer.
3. Roast the potatoes for 20 minutes while you prep the salmon.
4. Melt the butter in a small saucepan over low heat. Stir in the minced garlic and cook for 30 seconds, just until fragrant. Take the pan off the heat and stir in the lemon juice, lemon zest, and half of the parsley.
5. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
6. Once the potatoes have roasted for 20 minutes, push them to one side of the pan. Place the salmon fillets skin-side down on the other side. Brush each fillet generously with half of the lemon garlic butter, saving the rest for serving.
7. Return the pan to the oven and bake for 10 to 14 minutes, depending on thickness. The salmon is done when it flakes easily with a fork and reads 125°F to 130°F internal temperature on an instant-read thermometer.
8. Pull the pan out and let it rest for 3 minutes. The salmon will finish cooking from residual heat.
9. Drizzle the remaining lemon garlic butter over the salmon. Sprinkle the rest of the parsley on top. Serve with lemon wedges and the roasted potatoes.

Note

Baked Salmon with Lemon Garlic Butter and Roasted Potatoes is a one-pan dinner with tender, flaky salmon fillets, crispy golden Yukon Gold potatoes, and a fresh lemon garlic butter sauce, ready in under 40 minutes. Made with simple ingredients like salmon, baby potatoes, butter, garlic, lemon, parsley, and rosemary, this recipe serves four people and works for weeknight dinners, family meals, and casual entertaining.

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