Baked Garlic-Butter Salmon

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This healthy baked salmon is the best way to feed a crowd. There’s no skillet cooking at all—everything is oven-baked in foil, making prep and cleanup a breeze. We believe it might just be the best baked salmon recipe…ever.

How much salmon should I buy?

Although it looks massive, you’re still buying a fillet; you won’t be slicing it yourself, but you may have to ask the fishmonger to do it. If you think people will be hungry, aim for about ½ pound per person, keeping in mind that salmon can be surprisingly filling. Also remember that how big the meat is will affect the baking time. For a 3-pound fillet, it’ll take around 25 minutes.

INGREDIENTS

  • 1 pound (500 g) fingerling potatoes, halved (or Yukon golds or halved white/red baby potatoes)
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon cracked black pepper, divided
  • 4 (6 oz | 170 g) skinless salmon fillets
  • 2 1/2 tablespoons minced garlic, divided
  • 2 tablespoons fresh chopped parsley
  • 1/3 cup freshly squeezed lemon juice
  • 1/2 cup melted unsalted butter
  • 3 bunches asparagus, (18 spears, woody ends removed)
  • 2 tablespoons dry white wine (substitute with 1/4 cup low-sodium chicken broth)
  • 1 lemon sliced to garnish

INSTRUCTIONS

  • Heat oven to 400°F | 200°C. On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they’re just starting to soften and brown.
  • Push potatoes to one side of the sheet pan and arrange salmon down the centre. Rub salmon evenly with 1 1/2 tablespoons of the minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side 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 oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout, (about 10 minutes). Optional: broil in the last 2 minutes for charred edges.
  • Meanwhile, in a small bowl, combine the remaining butter, garlic and lemon juice with the wine (or chicken stock). Serve with the salmon, veggies and lemon slices!