Sheet Pan Citrus Salmon with Asparagus and Baby Potatoes

Ingredients

Quantities are for 4 servings.

• 4 each Salmon fillets (6 oz each)
• 1 1/2 lb Baby potatoes, halved
• 1 lb Asparagus, trimmed
• 1 each Lemon, sliced
• 3 tbsp Olive oil
• 2 tbsp Butter, melted
• 2 cloves Garlic
• 1 tbsp Fresh dill, chopped

Instructions

1. Preheat oven to 400°F.
2. Toss the halved baby potatoes with 2 tablespoons of the olive oil, then arrange on a sheet pan lined with parchment paper. Roast for 15 minutes.
3. Toss the asparagus with the remaining olive oil, salt, and pepper, and add it to the pan alongside the potatoes.
4. In a small bowl, combine the melted butter and minced garlic.
5. Place the salmon fillets on top of the potatoes, brush with the garlic butter, and top with the lemon slices and chopped dill.
6. Roast for an additional 12-15 minutes, until the salmon flakes easily with a fork and reaches 145°F internally.