Rosemary Garlic Butter Salmon
Rosemary and Garlic Butter give this baked salmon the most delicious flavor! And it's ready in just 20 minutes for a quick meal! Paired here with Rosemary Roasted Potatoes and Roasted Parmesan Asparagus for a simple and delicious gluten-free dinner.
Servings: 2 servings
Ingredients
Rosemary Garlic Butter Salmon
- 2 6oz pieces of salmon or Artic char approximately (we've used 5oz up to 7oz)
- 1 tablespoons olive oil
- 2 tablespoons butter or dairy free butter
- 4 cloves garlic minced
- 2 teaspoons finely chopped fresh rosemary
- salt to taste
- pepper to taste
Rosemary Roasted Potatoes
- 2 lbs baby or creamer potatoes, halved or quartered to get 1 -1½ pieces
- 2 tablespoons olive oil
- ¼-½ teaspoon kosher salt according to tastes
- 1 tablespoon finely chopped fresh rosemary
- 2 tablespoons butter or dairy-free butter optional
- 3 tablespoons grated parmesan cheese optional (we've made these without parmesan, with 2 tablespoons and up to 4 tablespoons or 1/4 cup parmesan)
Easy Roasted Parmesan Asparagus
- 1 bunch asparagus Any size will work, but we prefer the thinner asparagus.
- 1 tablespoons olive oil enough to coat but not have asparagus dripping in oil
- 1 tablespoons grated parmesan cheese or to taste
Instructions
Rosemary Garlic Butter Salmon
- Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper. Set aside.
- Lightly coat both sides of salmon in olive oil and place on prepared baking sheet. Set aside.
- In a small sauce pan, over low heat, melt butter. Add minced garlic and let simmer for about 1 minute or until fragrant.
- Using a spoon, top each piece of salmon evenly with the garlic butter, gently pressing into part of the salmon so that they garlic butter will seep in a bit.
- Sprinkle with rosemary. Season with salt and pepper to taste.
- Bake on the middle rack for 15 minutes or until salmon is tender -- it will be flaky with using a fork to slice.
- Serve and enjoy!
Rosemary Roasted Potatoes
- Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper, set aside.
- In a large bowl, toss cut potatoes with olive oil. Then add salt, rosemary and parmesan if using and toss to coat evenly.
- Place coated potatoes in a single layer on prepared baking sheets so that they are not touching. The space between the potatoes will allow them to get crispy. Sprinkle with butter pieces if using to get extra crisp edges.
- Bake on top rack for 30 minutes or until the edges are golden and crisp.
- Serve and enjoy!
Easy Roasted Parmesan Asparagus
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper, or very lightly oil a shallow baking pan. Set aside.
- Prepare your asparagus by rinsing, patting dry and trimming off the ends (I usually trim off about 1 inch)
- Place asparagus on prepared sheet or pan. Drizzle with oil and use your hands to make sure asparagus are coated but not dripping in oil.
- Sprinkle with parmesan cheese.
- Bake for 25- 40 minutes, or until crispy on tips and edges and asparagus tender. Time will vary based on how thin or thick the asparagus are. Thinner ones will be done in about 25 minutes, thicker ones, 40 minutes.
Notes
For more details/ tips on the Rosemary Roasted Potatoes, click here.
For more details/ tips on the Roasted Parmesan Asparagus click here.
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I made the whole thing! Salmon, potatoes, asparagus. I didn’t alter anything except prepare for two and served with fresh lemon. I grow rosemary so it was nice and fresh. I thought I had too much garlic. Nope. It was great! Asparagus was a little overdone but still good. Will definitely make this healthy recipe again.