Oven Meyer-Lemon Garlic Butter Salmon with Roasted Asparagus + Gold Potatoes
A bright, bistro-ish salmon dinner that feels special but cooks fast: tender oven-roasted salmon with a punchy Meyer-lemon–garlic butter, plus crisp-tender asparagus and fluffy roasted potatoes. Very “Pacific Northwest date night,” but weeknight-easy.
Back to full listIngredients
- Farm-Raised Fresh Atlantic Salmon Whole Fillet (service counter), 1 lb 12–14 oz salmon for 2 servings (save the rest for lunch) OR use the full 1 lb and have leftovers $9.99 (salePrice)
- Green Asparagus, 1 lb 1 lb, trimmed $2.99 (salePrice)
- Kroger® Gold Potatoes, 5 lb bag 3/4 lb (about 3 medium), cut into 1-inch chunks $3.99 (salePrice)
- Organic Meyer Lemons, 1 ct 1 lemon (zest + 2 tbsp juice) $3.99
- Garlic (1 head) 3 cloves, minced $0.69
- Olive oil 2 1/2 tbsp
- Butter 2 tbsp, softened
- Dijon mustard 1 tsp (optional but great)
- Kosher salt 1 tsp, plus more to taste
- Black pepper 1/2 tsp, plus more to taste
- Red pepper flakes Pinch (optional)
- Organic Italian Parsley 2 tbsp chopped (optional garnish) $1.99
Instructions
- Prep: Heat oven to 425°F. Line a sheet pan with foil for easy cleanup. Pat 12–14 oz salmon dry and set aside. Cut 3/4 lb gold potatoes into 1-inch chunks. Trim 1 lb asparagus (snap off woody ends). Mince 3 cloves garlic. Zest and juice 1 Meyer lemon (you want about 1 tsp zest and 2 tbsp juice).
- Roast the potatoes: Toss the 1-inch potato chunks with 1 1/2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread on the sheet pan and roast 18 minutes, stirring once halfway.
- Make the lemon-garlic butter: In a small bowl, mash together 2 tbsp softened butter, minced garlic, 1 tsp lemon zest, 2 tbsp lemon juice, 1 tsp Dijon (optional), 1/2 tsp kosher salt, and a pinch of red pepper flakes (optional).
- Add asparagus + salmon: Pull the sheet pan out. Push the potatoes to one side. Toss trimmed asparagus with 1 tbsp olive oil, 1/4 tsp kosher salt, and 1/4 tsp black pepper; add to the pan. Place salmon on the empty area. Spread half the lemon-garlic butter over the top of the salmon (save the rest for serving).
- Finish roasting: Roast 10–14 minutes more, until asparagus is crisp-tender and salmon flakes easily (125–130°F for medium). If you like more color, broil 1–2 minutes at the end—watch closely.
- Serve: Plate salmon with potatoes and asparagus. Dab salmon with the remaining lemon-garlic butter and sprinkle with 2 tbsp chopped parsley (optional).
Health notes: ~750–850 kcal per serving (depends on butter/oil). Healthiness: High protein and omega-3s; lots of veg. Keep it lighter by using 1 tbsp butter total and extra lemon, or swap half the potatoes for more asparagus.
Drink pairing: Wine pairing: Go high-acid and citrus-friendly. A WA-grown dry Riesling is a dream with Meyer lemon and salmon; alternatively a lightly oaked Chardonnay works if you want more richness. Local pick: Chateau Ste. Michelle Dry Riesling (Columbia Valley) or a Washington Chardonnay from Columbia Crest/Chateau Ste. Michelle.