Tasty baked salmon featuring crispy potatoes and asparagus in a delicious, creamy lemon sauce.
All about the weeknight easy dinners on this blog! Also, a HUGE fan of easy clean-up. This sheet pan meal is quick, filling and somewhat healthy.
The cream sauce ties it all together. This meal has me going back for seconds (and thirds). Enjoy!
Sheetpan Salmon with Lemon Cream Sauce
Tasty baked salmon featuring crispy potatoes and asparagus in a delicious, creamy lemon sauce.
Ingredients
- 1.5 lb bag baby yellow potatoes
- 1/4 cup olive oil
- 2 tsp garlic powder
- salt & pepper
- 1 bunch asparagus
- 2-4 salmon filets
- 2 tsp minced garlic
- 2 tbsp cajun seasoning
Lemon Cream Sauce:
- 8 tbsp butter
- 2 tsp minced garlic
- 1 shallot, minced
- fresh thyme
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- juice & zest of lemon
- fresh parsley (chopped)
- salt and pepper (to taste)
Instructions
- Potatoes: Preheat oven to 425° and line a baking sheet with parchment paper. Toss the potatoes with olive oil, garlic powder, salt and pepper. Roast for 15-20 minutes while preparing rest of meal.
- While potatoes are roasting, melt the butter over medium heat. Add the garlic, shallot and thyme. Saute for 5 minutes. Add the broth and cream; bring to a low boil. Let the sauce thicken for 5-10 minutes. Whisk in the lemon juice, parsley and salt and pepper.
- Salmon & Asparagus: Toss the asparagus with olive oil and salt and pepper. Brush olive oil onto the salmon and coat with cajun seasoning. Add salmon and asparagus to the pan of potatoes, nestling in the salmon. Bake for another 10-15 minutes, until salmon it fully cooked.
