Erickson Baked Garlic Lemon Salmon with Potatoes & Asparagus

Directions

1. 1. Preheat the oven to 400°F.
2. 2. Peel and wash the russet potatoes, then cut them into bite-size pieces. Add the potatoes to a large rimmed baking sheet. Toss with the olive oil, 1/2 tablespoon of the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them into an even layer.
3. 3. Roast the potatoes for about 15 minutes, until they are just beginning to soften and brown.
4. 4. Push the potatoes to one side of the pan. Arrange the salmon fillets in the center and place the asparagus on the other side.
5. 5. Rub the salmon with 1 1/2 tablespoons of the minced garlic and the chopped parsley.
6. 6. Combine 1/4 cup of the lemon juice with 1/4 cup of the melted butter. Pour it over the salmon and asparagus. Season everything with the remaining salt and pepper.
7. 7. Return the pan to the oven and bake for about 10 minutes more, or until the potatoes are golden and fork-tender, the asparagus is cooked to our liking, and the salmon is opaque and cooked through. If we want more color, we can broil for the final 1–2 minutes while watching it closely.
8. 8. While the salmon finishes, combine the remaining melted butter, remaining minced garlic, remaining lemon juice, and the white wine or chicken broth in a small bowl.
9. 9. Serve the salmon with the roasted potatoes and asparagus, spooning the butter-garlic sauce over the top and adding fresh lemon slices on the side.