Sheet pan salmon with asparagus and lemony garlic butter

Step 1/3

• 500 g new potatoes
• 3 tbsp olive oil
• salt
• pepper

• cutting board
• knife
• large bowl
• baking sheet
• parchment paper

Preheat the oven to 200°C/ 392°F. Depending on the size, halve or quarter the potatoes and toss them in a bowl with olive oil, salt, and pepper. Spread them out on a baking sheet lined with parchment paper, leaving some space for the salmon and asparagus. Pre-bake the potatoes for approx. 10 min.

Step 2/3

• 30 g butter
• 60 g Parmesan cheese
• 1 lemon
• 2 cloves garlic

• saucepan
• fine grater
• bowl (small)

In the meantime, melt butter in a pot and finely grate the Parmesan. Zest the lemon, then slice it into thin rounds. Peel and finely chop the garlic cloves. Combine the melted butter, garlic, lemon zest, and half of the Parmesan in a bowl.

Step 3/3

• 2 salmon fillets
• 500 g green asparagus
• 2 tbsp olive oil
• 10 g dill

Add the salmon fillets, lemon slices, and green asparagus to the baking sheet. Spread the butter mixture over the salmon, drizzle some oil over the asparagus, and bake for an additional approx. 15–20 min., until the salmon is cooked through, the asparagus is tender, and the potatoes are golden brown. To serve, sprinkle with the remaining Parmesan and garnish with dill.

Enjoy your meal!