Ingredients:

  • 1 lb baby potatoes, halved or quartered
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 (6 oz) salmon fillets
  • 1 lb asparagus
  • 3 tbsp unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1 lemon, sliced into rounds
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a mixing bowl, toss the halved baby potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper.
  3. Spread the potatoes on one half of the sheet pan and roast for 15–20 minutes until they begin to soften.
  4. While potatoes roast, whisk together melted butter, minced garlic, lemon juice, and dried oregano.
  5. Remove the pan from the oven and push the roasted potatoes to the edges.
  6. Place the salmon fillets and asparagus in the center of the pan.
  7. Brush the garlic-butter mixture generously over the salmon and drizzle the remaining sauce over the asparagus. Top each fillet with a lemon slice.
  8. Return the pan to the oven and roast for another 12–15 minutes.
  9. Verify salmon is done when it reaches an internal temperature of 135°F (57°C) or flakes easily with a fork.
  10. Garnish with chopped fresh parsley before serving.