Recipe :: Garlic Butter Baked Salmon

If you love salmon, you are going to LOVE this garlic butter baked salmon. Best part is you can make the entire meal on just one pan. Tender garlic butter baked salmon with crispy roasted potatoes and asparagus all covered with a delicious garlic butter sauce. Love that this dinner can be made on one pan which makes life so much easier come clean up time!

Wild Salmon

I highly recommend you spend the extra bucks to get wild salmon. Besides tasting so much better, it is quite a bit healthier for you than farmed raised.

“Wild salmon has a more robust content of vitamins and minerals per calorie compared to farmed fish,” says nutritionist Kelly Schmidt, RD, author of “What’s the Deal With Paleo and Primal Eating?” “The difference in the nutrition breakdown between farmed and wild fish is due to the diet the salmon is fed. Wild salmon eats other organisms found in its natural environment, where farmed fish are fed a higher-fat processed diet to produce larger fish.” Wild salmon tends to pack more calcium, iron, zinc, and potassium than farmed salmon. (Source: blog.bulletproof.com). If you want to learn more about why you should chose wild over farmed raised, check out this video here.

“Wild salmon has a more robust content of vitamins and minerals per calorie compared to farmed fish,” Schmidt says.

Be sure to ask your local butcher if they offer wild salmon. Even if it was previously frozen, it is still going to taste so much better! We love this recipe so much that we plan to make it again this week! Original recipe can be found on Cafe Delites dot com.

And be sure to add your favorite vegetable to the meal. We were sent some fresh produce from Melissa’s Produce and their asparagus and potatoes are so good and always fresh. For this recipe, you just coat the asparagus with the same sauce you use on the salmon. Super easy and delicious.

Ingredients:

1 pound fingerling potatoes, halved (or Yukon golds or halved white/red baby potatoes).

2 tablespoons olive oil

1 1/2 teaspoon salt, divided

1/2 teaspoon cracked black pepper, divided

4 (6 oz) skinless (or not) salmon fillets

2 tablespoons fresh chopped parsely

1/3 cup freshly squeezed lemon juice

1/2 cup melted unsalted butter

3 bunches asparagus, woody ends removed. We love Melissa’s Produce asparagus.

2 tablespoons dry white wine or substitute with 1/4 cup chicken broth

1 lemon sliced to garnish

Instructions:

Heat oven to 400 degrees Farhrenheit

Toss together potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon of salt, 1/4 teaspoon of pepper. Spread out in an even layer and roast for 15 minutes until they are starting to soften and brown.

Bake your potatoes first as the salmon needs much less time. We like to use Melissa’s Produce fingerling potatoes but you can also use Yukon golds or halved baby potatoes.

Once your potatoes are done, push them aside and place your asparagus and salmon pieces.

Arrange the salmon down the middle. Rub the salmon pieces evenly with 1 1/2 tablespoons of the minced garlic and 2 tablespoons of parsley. Add the asparagus to the other two sides of the pan.

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. Season everything with the remaining salt and pepper.

Return to the oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout (about 10 minutes). You can broil/grill the last 2 minutes of cooking time to get those crispy, golden charred edges.

Prepare the remaining garlic butter sauce with a hint of white wine and lemon juice and serve with the salmon, asparagus and lemon slices.

How to make garlic butter sauce: