- Prep time15 mins
- Cook time20 mins
- Servings4
- DifficultyEasy
- CategoryDinner
Weeknight salmon doesn't need to be complicated. A simple garlic, lemon and dill butter does all the flavor work while the oven handles the rest. The vegetables roast on the same tray, so dinner lands on the table with exactly one pan to wash.
Ingredients
- 4 salmon fillets (about 170 g each), skin-on
- 3 tbsp unsalted butter, melted
- 3 garlic cloves, minced
- 1 lemon — half juiced, half cut into wedges
- 2 tbsp chopped fresh dill, plus more to serve
- 1 tbsp chopped fresh parsley
- 1 tsp fine salt
- 1/2 tsp freshly ground black pepper
- 500 g baby potatoes, halved
- 300 g asparagus or green beans, trimmed
- 2 tbsp olive oil
Method
- Heat the oven to 220°C (425°F). Toss the potatoes with the olive oil and half the salt on a large rimmed baking sheet. Roast for 10 minutes.
- Add the asparagus to the tray and roast 5 minutes more.
- Push the vegetables to the edges and place the salmon fillets skin-side down in the center.
- Stir together the melted butter, garlic, lemon juice, dill, parsley, remaining salt and pepper. Brush generously over the salmon.
- Roast for 10 to 12 minutes, until the salmon flakes easily with a fork and the vegetables are tender and golden.
- Serve with the lemon wedges and a shower of fresh dill.
Tips for success
- Pat the salmon dry before brushing on the butter so it sears instead of steaming.
- Pull the salmon at 52–54°C internal temperature for perfectly moist, medium fillets.
- No dill? Chives or tarragon work beautifully in the butter.
Watch video tutorial
Prefer to watch it being made? This from Ati Journey walkthrough covers the same garlic butter lemon herb salmon with roasted vegetables step by step — the spoken narration doubles as an audio tutorial.