Garlic Lemon Salmon with Roasted Asparagus and Potato Wedges

This garlicky salmon with lemon mustard sauce is a restaurant-quality dish you can easily make at home. The salmon is perfectly seared and seasoned with garlic powder, then topped with a tangy Dijon and lemon pan sauce. Roasted asparagus and crispy potato wedges round out the plate for a satisfying, balanced meal.

Ready in under an hour, this recipe is perfect for busy weeknights when you want something delicious without a lot of fuss. The combination of flavors and textures will make it a new family favorite.

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Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim and discard woody bottom ends from asparagus. Halve, peel and mince shallot. Zest and quarter lemon.
2. Toss potatoes on a baking sheet with a large drizzle of oil, Fry Seasoning, salt and pepper. Roast on top rack until browned and crispy, 20-25 minutes.
3. Meanwhile, toss asparagus on a second baking sheet with a drizzle of oil, half the garlic powder, salt and pepper. Roast on middle rack until tender, 10-12 minutes.
4. While veggies roast, pat salmon dry with paper towels; season all over with remaining garlic powder, salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add salmon and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.
5. Heat 1 TBSP butter and a drizzle of olive oil in the same pan over medium heat. Add shallot and flour; cook, stirring, until shallot is softened and lightly browned and mixture has thickened, about 1 minute. Stir in stock concentrate, mustard and ½ cup water. Bring to a simmer and cook, stirring occasionally, until slightly reduced, 2-3 minutes. Remove from heat; stir in lemon zest and juice from one lemon wedge. Taste and season with salt and pepper.
6. Slice salmon crosswise. Divide salmon, potatoes and asparagus between plates. Spoon lemon mustard sauce over salmon and serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, this recipe works well with other firm fish like cod or halibut. Adjust cooking time as needed.

Can I make this recipe dairy-free?

Yes, substitute the butter with a dairy-free alternative or additional olive oil.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.