One-Pan Roasted Salmon and Asparagus with Mini Potatoes

Ingredients

1 salmon fillet (about 6 oz)

6–8 mini red potatoes, halved

6–8 asparagus spears, trimmed

1 tablespoon olive oil (divided)

1 teaspoon butter (optional, for richness)

1 clove garlic, minced

1 teaspoon fresh lemon juice

1 lemon slice (for garnish)

Salt and black pepper, to taste

***To Add Additional Servings***

Per serving: 1 salmon fillet + 6–8 potatoes + 6–8 asparagus spears.

Adjust seasonings proportionally:
Multiply all ingredients (olive oil, butter, garlic, lemon juice, and seasonings) by the number of servings.

Cooking time tips:

For 2–4 servings, use a larger sheet pan.

Cooking time remains about the same, but ensure the salmon pieces are in a single layer with space between them for even roasting.

If the pan is crowded, increase roasting time by 3–5 minutes and check doneness.