Ingredients (Serves 2–4)
For the Salmon:
2–4 salmon fillets (skin on or off, your choice)
2 tablespoons olive oil or melted butter
2–3 cloves garlic, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon dried Italian herbs (or fresh thyme/parsley)
Salt & black pepper, to taste
Optional: Red pepper flakes or a little Dijon mustard for kick
For the Potatoes:
1 lb baby potatoes, halved or quartered
1 tablespoon olive oil
Salt, pepper, and garlic powder to taste
Optional: A sprinkle of Parmesan before serving
For the Asparagus:
1 bunch asparagus, trimmed
Drizzle of olive oil
Salt, pepper, and lemon zest
Instructions
Step 1: Preheat & Prep
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
Toss potatoes with olive oil, garlic powder, salt, and pepper. Spread onto one side of the baking sheet and roast for 15–20 minutes, until they begin to soften.
Step 2: Make the Garlic Herb Butter
In a small bowl, mix:
Olive oil or melted butter
Garlic
Lemon zest + juice
Herbs
Salt, pepper, and any optional seasonings
Brush or spoon this mixture over your salmon fillets.
Step 3: Add Salmon & Asparagus