![\"Sheet](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2026\/09\/Sheet-Pan-Lemon-Brown-Butter-Salmon-and-Potatoes-with-Parmesan-Asparagus-683x1024.jpg\")
Sheet Pan Lemon Brown Butter Salmon and Potatoes with Parmesan Asparagus<\/p>\nSheet Pan Lemon Brown Butter Salmon and Potatoes with Parmesan Asparagus<\/p>\n
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1 lb. baby potatoes, halved<\/p>\n
4 T. extra virgin olive oil<\/p>\n
kosher salt and black pepper<\/p>\n
1 \u2013 1 1\/2 lb. salmon filet<\/p>\n
2 T. cajun seasoning<\/p>\n
1 T. lemon zest plus 2 T. lemon juice<\/p>\n
2 tsp. red wine vinegar<\/p>\n
1 C. arugula<\/p>\n
1\/2 C. fresh basil leaves, roughly torn<\/p>\n
1\/4 C. fresh dill, roughly torn<\/p>\n
1 bunch asparagus, ends trimmed<\/p>\n
1\/2 C. grated parmesan<\/p>\n
4 T. salted butter<\/p>\n
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Preheat oven to 425\u00b0 F. On a large baking sheet, combine the potatoes, 2 T. olive oil, and a pinch each of salt and pepper. Toss well to coat. Bake for 15 minutes. Remove the potatoes from the oven. Add the salmon to the center of the pan (if the salmon is large, cut it into smaller portions). Rub 1 T. olive oil and the cajun seasoning. Add the asparagus to the pan and toss with the parmesan. Bake everything together for 10-15 minutes or until the salmon has reached your desired doneness. In a bowl, whisk together the lemon zest, red wine vinegar, and 1 T. olive oil. Season with salt and pepper. Add the arugula, basil, dill, and a pinch of chili flakes. Toss to combine. Add the butter to a medium pot set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and stir in 1 T. lemon juice. Serve the salmon, potatoes, and asparagus together with the arugula salad on top. Drizzle the brown butter over the salmon. Notes: Homemade Cajun Seasoning: mix 2 1\/2 T. smoked paprika, 2 T. garlic powder, 1 T. onion powder, 1 T. dried oregano, 1 T. dried thyme, 1 T. chili powder, 1 T. cayenne pepper, 1 1\/2 T. kosher salt, and 1 T. black pepper. Makes 3\/4 C.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sheet Pan Lemon Brown Butter Salmon and Potatoes with Parmesan Asparagus 1 lb. baby potatoes, halved 4 T. extra virgin olive oil kosher salt and black pepper 1 \u2013 1 1\/2 lb. salmon filet 2 T. cajun seasoning 1 T. lemon zest plus 2 T. lemon juice 2 tsp. red wine vinegar 1 C. arugula 1\/2 C. fresh basil leaves, roughly torn 1\/4 C. fresh dill, roughly torn 1 bunch asparagus, ends trimmed 1\/2 C. grated parmesan 4 T….<\/p>\n