Description

A flavorful and wholesome meal featuring lemony brown butter salmon, crispy rosemary potatoes, and tender garlic asparagus, perfect for a balanced dinner.

Ingredients

Units Scale

4 salmon fillets (about 6 oz each)
4 tbsp unsalted butter
1 lemon, juiced and zested
1 tbsp olive oil
1 lb baby potatoes, halved
2 tsp chopped fresh rosemary (or 1 tsp dried)
2 cloves garlic, minced
1 bunch asparagus, trimmed
Salt and pepper to taste
Optional: lemon slices for garnish

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Instructions

Preheat the oven to 400°F (200°C). Toss halved baby potatoes with 1 tbsp olive oil, rosemary, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through.
Meanwhile, in a skillet over medium heat, melt the butter. Let it cook until it turns golden brown and smells nutty, about 3–4 minutes. Remove from heat and stir in lemon juice and zest.
Season salmon fillets with salt and pepper. In another skillet over medium-high heat, add a bit of olive oil and sear the salmon fillets skin-side down for 4–5 minutes. Flip and cook another 2–3 minutes or until cooked through.
Pour the lemony brown butter over the salmon just before serving.
In the same skillet used for salmon or separately, sauté asparagus with minced garlic and a bit of oil over medium heat for 4–5 minutes until tender-crisp. Season with salt and pepper.
Serve salmon with rosemary potatoes and garlic asparagus on the side. Garnish with lemon slices if desired.

Notes

You can roast asparagus alongside potatoes during the last 10 minutes for ease.
Use ghee instead of butter for a dairy-free option.
Leftovers can be stored in an airtight container for up to 2 days.

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 2g
Sodium: 320mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 38g
Cholesterol: 90mg