Garlic Butter Baked Salmon

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  1 lbs Potato, Yukon Gold
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1.5 tsp 1 1/2 teaspoons salt (divided)
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  0.5 tsp 1/2 Teaspoon Black Pepper (Cracked, Divided)
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  4 Salmon(1584g)
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  2.5 tbsp Garlic
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  2 tbsp Parsley, Fresh
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  0.3 cup Lemon Juice, Fresh
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  0.5 cup Unsalted Butter
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  3 Asparagus(48g)
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  2 tbsp Wine, White, Dry
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  1 Lemon(108g)

Instructions

1. 1Heat oven to 400°F. Toss the potatoes with olive oil, minced garlic, salt, and pepper. Spread in an even layer on a large rimmed baking sheet and roast for 15 minutes over medium-high heat until just starting to soften and brown.
2. 2Push potatoes to one side of the sheet pan. Arrange the salmon down the center and rub evenly with minced garlic and fresh parsley. Place the asparagus on the remaining side.
3. 3In a small bowl, whisk together lemon juice and melted butter. Pour the mixture over the salmon and asparagus. Season everything with salt and pepper.
4. 4Return the sheet pan to the oven at 400°F and bake for 10 minutes until the potatoes are golden and fork-tender and the salmon is opaque throughout with no translucent flesh remaining.
5. 5While baking, combine the remaining butter, minced garlic, lemon juice, and white wine in a small saucepan. Warm over medium heat for 2–3 minutes, stirring occasionally, until fragrant and combined.
6. 6Remove the sheet pan from the oven. Divide the salmon, roasted vegetables, and garlic-butter sauce evenly into 4 airtight meal prep containers while hot. Garnish each with fresh lemon slices and parsley.
7. 7Cool containers to room temperature, then seal and refrigerate for up to 3 days. Reheat in a 350°F oven for 8–10 minutes until heated through, or microwave in a covered container for 2–3 minutes.