Sheet Pan Lemon Garlic Salmon  

Copy of Chicken tortilla soup

We eat salmon once a week and here is why!  I try to find different ways to cook it but this recipe below and my Parmesan Crusted Salmon are my two favorites (so far).


  • 4 (6 oz) salmon fillets (I prefer skinless but if you can’t find it, just take the skin off after you’re done cooking)
  • 1 pound red potatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 3 tablespoons garlic
  • 2 tablespoons parsley
  • 1/3 cup lemon juice
  • 1/2 cup melted butter
  • 2 bunches asparagus (I forgot to buy this so I used 1 can of green beans) 


  1. Preheat oven to 400°F
  2. Cut potatoes to bite size pieces
  3. In a bowl, toss together potatoes with the olive oil, 1 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper
  4. Spread out in an even layer on a large rimmed baking sheet
  5. Cook for 15 minutes
  6. Push potatoes to two sides of the sheet pan and arrange salmon down the center
  7. Rub salmon evenly with 2 tablespoons of the garlic and 2 tablespoons of parsley
  8. Add the asparagus between the salmon and potatoes
  9. Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus
  10. Return to oven and continue baking for 15 minutes
  11. Add salt and pepper to taste
  12. Enjoy!!

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