Lemony Brown Butter Salmon and Rosemary Potatoes with Garlic Asparagus

This Lemony Brown Butter Salmon with Rosemary Potatoes and Garlic Asparagus is a restaurant-quality meal you can make at home. Juicy, seared salmon fillets drizzled with nutty brown butter and bright lemon pair perfectly with crispy roasted rosemary potatoes and tender garlic asparagus. It’s elegant, flavorful, and perfect for weeknights or special occasions.

Why You’ll Love This Recipe

You’ll love this recipe for its balance of flavors and textures—crispy, tender, buttery, and fresh. The brown butter adds a deep, rich taste to the salmon while the lemon lifts it with brightness. The rosemary potatoes offer savory comfort, and the asparagus brings a garlicky, green contrast. It’s a wholesome, well-rounded meal all cooked with simple ingredients.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets (skin-on or skinless)
• Unsalted butter
• Fresh lemon juice and zest
• Olive oil
• Baby potatoes or Yukon gold potatoes
• Fresh rosemary
• Garlic cloves
• Fresh asparagus
• Salt and pepper
• Optional: chili flakes or Dijon mustard for extra flavor

directions

For the Rosemary Potatoes:

1. Preheat oven to 425°F (220°C).
2. Halve or quarter potatoes and toss with olive oil, chopped rosemary, salt, and pepper.
3. Spread on a baking sheet and roast for 2530 minutes, flipping once, until golden and crispy.

For the Garlic Asparagus:
4. Trim asparagus ends. Toss with olive oil, minced garlic, salt, and pepper.
5. Add to the oven during the last 1012 minutes of potato roasting, or sauté in a pan over medium-high heat for 45 minutes until tender-crisp.

For the Lemony Brown Butter Salmon:
6. Pat salmon dry and season both sides with salt and pepper.
7. In a skillet, heat olive oil over medium heat. Add salmon skin-side down (if using) and sear for 45 minutes per side, or until cooked through. Remove and set aside.
8. In the same skillet, melt butter over medium heat until it turns golden and smells nutty (about 34 minutes).
9. Remove from heat, stir in lemon juice and zest, and pour over salmon.

10. Plate salmon with roasted potatoes and garlic asparagus. Drizzle extra brown butter sauce on top if desired.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Dairy-Free: Use vegan butter or olive oil instead of brown butter.
• Herb Twist: Try thyme or sage instead of rosemary for the potatoes.
• Extra Crunch: Top salmon with toasted almonds or breadcrumbs.
• Citrus Swap: Use orange or lime for a different flavor profile.
• Spicy Kick: Add red pepper flakes or a dash of cayenne to the brown butter.

storage/reheating

Store leftovers in separate airtight containers for up to 3 days.
Reheat salmon gently in a skillet over low heat or in the oven at 300°F (150°C) until warmed through. Avoid microwaving salmon to prevent drying out.
Reheat potatoes and asparagus in the oven for best texture. Brown butter sauce can be rewarmed gently in a small pan.

FAQs

Can I use frozen salmon for this recipe?

Yes, just make sure it’s fully thawed and patted dry before cooking to avoid excess moisture.

What is brown butter?

Brown butter is regular butter cooked until the milk solids toast and turn golden, creating a rich, nutty flavor.

Can I roast everything together on one sheet?

Yes, you can roast the potatoes and asparagus together, adding the asparagus halfway through cooking.

What’s the best type of salmon to use?

Wild-caught salmon like sockeye or coho has great flavor, but farm-raised Atlantic salmon also works well.

Can I make this ahead of time?

You can prep the potatoes and asparagus ahead, but cook the salmon fresh for best texture and flavor.

How do I know when the salmon is done?

The salmon should flake easily with a fork and have an internal temperature of 125130°F (5254°C) for medium doneness.

What should I serve with this meal?

This dish is complete on its own but pairs nicely with a light salad or a glass of white wine.

Can I use a different vegetable than asparagus?

Yes, green beans, broccoli, or Brussels sprouts are all great alternatives.

What potatoes work best?

Baby potatoes, Yukon golds, or red potatoes roast well and get crispy on the outside.

Can I make the brown butter ahead of time?

Yes, you can make it ahead and store in the fridge. Reheat gently before serving.

Conclusion

Lemony Brown Butter Salmon with Rosemary Potatoes and Garlic Asparagus is a beautiful, flavorful dish that combines sophistication with simplicity. It’s quick enough for a weeknight yet elegant enough for entertaining, offering a nourishing and delicious meal that’s sure to impress.

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