Ingredients
Equipment
Method
Step 1: Prepare the Oven
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
Step 2: Prepare the Vegetables
- Place the halved baby potatoes, asparagus, and cherry tomatoes into a large bowl. Drizzle with olive oil, season with salt and black pepper, and toss well. Spread evenly onto the prepared baking sheet.
Step 3: Make the Garlic Butter Sauce
- In a small bowl, whisk together melted butter, olive oil, minced garlic, lemon juice, paprika, Italian seasoning, sea salt, and black pepper until combined.
Step 4: Season the Salmon
- Place salmon fillets on the baking sheet beside the vegetables. Brush the garlic butter mixture generously over each fillet. Top with fresh lemon slices.
Step 5: Bake
- Bake for 12–15 minutes or until the salmon flakes easily with a fork and the vegetables are tender with lightly roasted edges.
Step 6: Garnish and Serve
- Remove from oven and sprinkle fresh parsley over the salmon and vegetables. Serve immediately while warm.
Notes
Pat salmon dry before seasoning for better roasting and flavor.
Fresh lemon juice provides the best flavor compared to bottled juice.
Do not overcook the salmon to keep it moist and flaky.
You can substitute vegetables based on preference or season.
Frozen salmon works well if completely thawed before baking.
For extra crisp vegetables, avoid overcrowding the baking sheet.
Leftovers can be refrigerated for up to 3 days in an airtight container.
Fresh lemon juice provides the best flavor compared to bottled juice.
Do not overcook the salmon to keep it moist and flaky.
You can substitute vegetables based on preference or season.
Frozen salmon works well if completely thawed before baking.
For extra crisp vegetables, avoid overcrowding the baking sheet.
Leftovers can be refrigerated for up to 3 days in an airtight container.