Sheet Pan Lemon Brown Butter Salmon and Potatoes with Parmesan Asparagus.
Ingredients
- 1 pound baby potatoes, halved
- 4 tablespoons extra virgin olive oil
- kosher salt and black pepper
- 1 – 1 1/2 pounds salmon filet
- 2 tablespoons cajun seasoning
- 1 tablespoon lemon zest plus 2 tablespoons lemon juice
- 2 teaspoons red wine vinegar
- 1 cup arugula
- 1/2 cup fresh basil leaves, roughly torn
- 1/4 cup fresh dill, roughly torn
- 1 bunch asparagus, ends trimmed
- 1/2 cup grated parmesan
- 4 tablespoons salted butter
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Instructions
- 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.
- 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.
- 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.
- 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.
- 5. Serve the salmon, potatoes, and asparagus together with the arugula salad on top. Drizzle the brown butter over the salmon.
Source
Original recipe: View Original