Sheet Pan Lemon Garlic Butter Salmon Dinner

Servings: 4

• 4 Salmon Fillets (4-6 oz. each)
• 1 lb. Fingerling or Baby Yukon Potatoes
• 1 bunch Asparagus, trimmed, about 1 lb.
• 1/2 cup Unsalted or Salted French Butter, melted
• 1/3 cup Lemon Juice, freshly squeezed
• 4 Garlic Cloves, minced or grated
• 1 tsp. Salt
• 1 tsp. Black Pepper
• 1 tsp. Onion Powder
• 2 tbsp. Chopped Parsley
• Fresh French Herb Blend, from The Chef’s Garden, for garnishing
• Petite French Breakfast Radishes, from The Chef’s Garden, for garnishing

1. Preheat oven to 400F. Line a rimmed baking sheet pan with parchment paper.
2. In a bowl, whisk the melted French butter, lemon juice, grated garlic, salt, black pepper, onion powder, and chopped parsley.
3. Slice the potatoes into bite-sized wedges, if needed. Add the potatoes to the prepared pan. Drizzle one tablespoon melted French butter mixture over the potatoes, toss until well-coated.
4. Bake the potatoes for 15 minutes.
5. Push the potatoes to the side of the pan. Add the salmon fillets and asparagus in the center. Season the salmon fillets with salt and black pepper.
6. Pour two-thirds of the butter mixture over the asparagus and salmon.
7. Bake for an additional 12-18 minutes, or until opaque throughout and potatoes are fork tender. Broil for 2-3 minutes. Garnish with fresh herbs and baby radishes from The Chef’s Garden. Enjoy immediately!