By JackSaville
Sheet Pan Lemon Brown Butter Salmon and Potatoes with Parmesan Asparagus
Updated at: Wed, 16 Aug 2023 16:41:48 GMT
Nutrition balance score
Good
Glycemic Index
77
High
Glycemic Load
12
Moderate
Nutrition per serving
Calories611.8 kcal (31%)
Total Fat41.5 g (59%)
Carbs16 g (6%)
Sugars1.1 g (1%)
Protein44.6 g (89%)
Sodium921.5 mg (46%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

453.59gbaby potatoes
halved

4 tablespoonsextra virgin olive oil

kosher salt

black pepper

1.13kgsalmon filet

2 tablespoonscajun seasoning

1lemon
1 tablespoon lemon zest plus 2 tablespoons lemon juice

2 teaspoonsred wine vinegar

20garugula

12gfresh basil leaves
roughly torn

11.75gfresh dill
roughly torn

1 bunchasparagus
ends trimmed

50ggrated Parmesan

4 tablespoonssalted butter
Instructions
Step 1
1. Preheat oven to 425° F. On a large baking sheet, combine the potatoes, 2 tablespoons olive oil, and a pinch each of salt and pepper. Toss well to coat. Bake for 15 minutes.
Step 2
2. Remove the potatoes from the oven. Add the salmon to the center of the pan (if the salmon is large, cut it into smaller portions). Rub 1 tablespoon olive oil and the cajun seasoning. Add the asparagus to the pan and toss with the parmesan. Bake everything together for 10-15 minutes or until the salmon has reached your desired doneness.
Step 3
3. In a bowl, whisk together the lemon zest, red wine vinegar, and 1 tablespoon olive oil. Season with salt and pepper. Add the arugula, basil, dill, and a pinch of chili flakes. Toss to combine.
Step 4
4. Add the butter to a medium pot set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and stir in 1 tablespoon lemon juice.
Step 5
5. Serve the salmon, potatoes, and asparagus together with the arugula salad on top. Drizzle the brown butter over the salmon.
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