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Sheet Pan Salmon and Roasted Baby Potatoes with Parmesan Garlic Butter Sauce

Course Dinner
Keyword dill sauce, roasted baby potatoes, sheet pan dinner salmon
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

Ingredients

For Salmon

  • 2 Salmon Fillet
  • 2 tbsp Mayonnaise
  • ½ tbsp White Vinegar
  • 1 tsp Garlic Powder
  • ½ tsp Paprika Powder
  • ½ tsp Dried Parsley
  • 1/4 tsp Black Pepper
  • Parmesan Cheese

For Potatoes and Asparagus

  • 1 lb Baby Potatoes
  • ½ lb Asparagus
  • 3 tbsp Olive Oil
  • 1 tsp Italian Herbs
  • 1 tsp Garlic Powder
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • Lemon sliced

Parmesan Garlic Butter Sauce

  • 6 clove Garlic minced
  • 3 tbsp Butter
  • 1 cup Heavy Cream
  • ¼ cup Parmesan Cheese
  • 1 tsp Chili Flakes
  • ½ tsp Dries Parsley
  • ¼ tsp Dried Oregano
  • 1 tsp Onion Powder
  • 1 tbsp Lemon Juice

Instructions

  1. Preheat oven to 400℉ or 200℃.

  2. In a small bowl, combine mayonnaise with white vinegar, garlic powder, paprika powder, and dried parsley. Brush the mixture over the salmon fillet then season it with black pepper and sprinkle with some parmesan cheese. Marinates for 15 minutes.

  3. Toss baby potatoes with 2 tbsp olive oil, italian herbs, garlic powder, salt and black pepper. Place on a sheet pan and bake for 15 minutes.

  4. While you bake the potatoes, drizzle asparagus with 1 tbsp olive oil, salt and black pepper. Set aside.

  5. After 15 minutes, arrange the salmon fillet and asparagus on the same sheet pan and place lemon slices between the asparagus then bake for 12-15 minutes until potatoes and asparagus are fork tender and salmon is cooked through.

Parmesan Garlic Butter Sauce

  1. Cook minced garlic for 2 minutes then add butter and heavy cream. Season it with parmesan cheese, chili flakes, dries parsley, dried oregano, onion powder, and lemon juice and cook until a little bit thicken.

  2. Place salmon to a serving plate then top it with cream sauce. Serve along with roasted potatoes and asparagus. Enjoy!