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Sheet Pan Lemon Brown Butter Salmon with Potatoes & Parmesan Asparagus

A flavorful sheet pan dinner featuring roasted salmon topped with lemon brown butter, crispy potatoes, and Parmesan roasted asparagus.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Dish
  • 4 salmon fillets
  • 1 lb baby potatoes halved
  • 1 bunch asparagus trimmed
  • 4 tbsp unsalted butter
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 lemon sliced
  • 0.33 cup Parmesan cheese grated
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp parsley chopped

Equipment

  • Sheet pan
  • Small saucepan
  • Mixing bowl
  • Knife

Method
 

  1. Preheat oven to 400°F and line a sheet pan with parchment paper.
  2. Toss potatoes with olive oil, salt, pepper, and paprika and roast for 15 minutes.
  3. Melt butter in a saucepan and cook until golden brown to create brown butter.
  4. Stir garlic and lemon juice into the brown butter.
  5. Add salmon fillets and asparagus to the sheet pan with the potatoes.
  6. Spoon brown butter over the salmon and place lemon slices on top.
  7. Sprinkle Parmesan over the asparagus.
  8. Roast for 12–15 minutes until salmon is cooked and vegetables are tender.

Notes

Use fresh lemon juice and freshly grated Parmesan for the best flavor.