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Lemon Brown Butter Salmon and Potatoes with Parmesan Asparagus

Lemon Brown Butter Salmon and Potatoes with Parmesan Asparagus

Lemon Brown Butter Salmon and Potatoes with Parmesan Asparagus is a vibrant, one-pan dish that combines the richness of perfectly cooked salmon, crispy potatoes, and tender asparagus, all enhanced by a nutty brown butter sauce. This flavorful meal not only looks impressive but also comes together quickly—making it a perfect choice for busy weeknights or special occasions.

  • Total Time: 45 minutes
  • Yield: Serves approximately four people 1x

Ingredients

Scale
  • 1 pound baby potatoes
  • 1 – 1 ½ pounds salmon filet
  • 2 tablespoons cajun seasoning
  • 1 bunch asparagus
  • 4 tablespoons salted butter
  • ½ cup grated parmesan cheese
  • Fresh herbs (arugula, basil, dill)
  • Lemon juice and zest
  • 4 tablespoons extra virgin olive oil
  • Kosher salt and black pepper
  • 2 teaspoons red apple vinegar
  • 1 cup arugula
  • ½ cup fresh basil leaves, roughly torn
  • ¼ cup fresh dill, roughly torn

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. On a baking sheet, toss halved baby potatoes with olive oil, salt, and pepper. Bake for about 15 minutes.
  3. Add salmon filet seasoned with cajun spice and asparagus sprinkled with parmesan cheese to the pan. Bake for an additional 10-15 minutes until everything is cooked through.
  4. In a bowl, whisk together lemon zest, red apple vinegar, and olive oil to make the dressing.
  5. Brown the salted butter in a medium pot over medium heat until fragrant. Stir in lemon juice before serving.
  6. Plate the salmon with roasted potatoes and asparagus; drizzle with brown butter sauce.
  • Author: Emmeline
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 fillet of salmon (200g) with vegetables
  • Calories: 575
  • Sugar: 2g
  • Sodium: 830mg
  • Fat: 32g
  • Saturated Fat: 15g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Protein: 35g
  • Cholesterol: 90mg

Keywords: Substitute asparagus with green beans or broccoli for variety. Adjust cooking time based on the thickness of the salmon.

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