Recipes

Sheet Pan Garlic Butter Salmon with asparagus, potatoes and dill yogurt sauce

HEALTHY MAMA MEAL PREP

FREE FLEXIBLE MEAL PLANNING GUIDE

Resources you'll love

tell me more!

I'm Kris, trained chef, culinary nutritionist and busy mom, here to help you take the stress out of healthy eating with flexible meal planning, simplified meal prep and easy budget-friendly meals.

Meet Kris

THE HEALTHY mama kitchen podcast

find what you're looking for:

Socialize

I can’t keep this recipe from you any longer- my family is OBSESSED with this easy Spring sheet pan salmon recipe! With a simply seasoned garlic-butter brushed salmon, fresh spring asparagus and baby potatoes (and a lick-the-spoon dill yogurt sauce) this recipe is as simple as it is flavorful. With 10 minutes (or less) prep time and just 30 minutes in the oven- it’s perfect for your next weeknight dinner!

Sheet Pan Salmon:
1 lb baby potatoes (2 cups small creamer potatoes or fingerling), quartered 
kosher salt, as needed
garlic powder, as needed 
olive oil, as needed
4 6-oz salmon filets 
2 tbsp butter
1 large clove garlic, minced
1/2 small lemon, thinly sliced 
1 small bunch asparagus, ends trimmed 

Dill Yogurt Sauce:
1 clove garlic, minced
juice of 1/2 lemon (more as desired)
2/3 cup greek yogurt 
1/4 tsp sea salt 
cracked pepper 
1 tsp olive oil 
3 tbsp chopped fresh dill 

Instructions:

1. Preheat oven to 400. Line a baking sheet with parchment paper to avoid sticking. Spread potatoes onto baking sheet. Drizzle potatoes with olive oil, sprinkle generously with salt and garlic powder and toss. Roast in oven for 15 minutes.

2. While potatoes are cooking, pat salmon dry and season with kosher salt. Set aside while you make the garlic butter. To make garlic butter, heat butter until melted. Add minced garlic while garlic is hot and stir to combine.

3. When potatoes are done, remove from oven, toss potatoes and make a space in the middle of the pan for salmon. Add salmon to the center of pan. Brush salmon with garlic butter and top with lemon slices.

4. Add asparagus to perimeter of pan, leaving space between asparagus (this will make them crispy- don’t over-crowd!). Drizzle with olive oil and season with salt. Bake in oven another 15 minutes until potatoes and salmon are cooked through.

5. While sheet pan ingredients are cooking, make dill yogurt sauce. Combine minced garlic and lemon juice in a small bowl. Top with yogurt, sea salt, a few cracks of black pepper, olive oil and chopped dill. Stir to combine. Taste for seasoning, adding more lemon juice as desired. If needed, thin with a small amount of water (1 tsp at a time). Serve salmon, potatoes and asparagus with dill yogurt sauce on the side.

Print

Sheet Pan Garlic Butter Salmon with asparagus, potatoes and dill yogurt sauce

  • Author: Kristin Dovbniak
  • Prep Time: 10 minutes
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: Serves 4

Ingredients

Scale

1 lb baby potatoes (2 cups small creamer potatoes or fingerling), quartered 
kosher salt, as needed
garlic powder, as needed 
olive oil, as needed
4 6-oz salmon filets 
2 tbsp butter
1 large clove garlic, minced
1/2 small lemon, thinly sliced 
1 small bunch asparagus, ends trimmed 

Dill Yogurt Sauce: 
1 clove garlic, minced
juice of 1/2 lemon (more as desired)
2/3 cup greek yogurt 
1/4 tsp sea salt 
cracked pepper 
1 tsp olive oil 
3 tbsp chopped fresh dill 

Instructions

1. Preheat oven to 400. Line a baking sheet with parchment paper to avoid sticking. Spread potatoes onto baking sheet. Drizzle potatoes with olive oil, sprinkle generously with salt and garlic powder and toss. Roast in oven for 15 minutes.

2. While potatoes are cooking, pat salmon dry and season with kosher salt. Set aside while you make the garlic butter. To make garlic butter, heat butter until melted. Add minced garlic while garlic is hot and stir to combine.

3. When potatoes are done, remove from oven, toss potatoes and make a space in the middle of the pan for salmon. Add salmon to the center of pan. Brush salmon with garlic butter and top with lemon slices.

4. Add asparagus to perimeter of pan, leaving space between asparagus (this will make them crispy- don’t over-crowd!). Drizzle with olive oil and season with salt. Bake in oven another 15 minutes until potatoes and salmon are cooked through.

5. While sheet pan ingredients are cooking, make dill yogurt sauce. Combine minced garlic and lemon juice in a small bowl. Top with yogurt, sea salt, a few cracks of black pepper, olive oil and chopped dill. Stir to combine. Taste for seasoning, adding more lemon juice as desired. If needed, thin with a small amount of water (1 tsp at a time).

Did you make this recipe?

Share a photo and tag us @healthymamakris we can’t wait to see what you’ve made!

 

Leave a Reply

Your email address will not be published.

Recipe rating