Make the garlic butter sauce: In a small bowl, combine the garlic, olive oil, butter and whisk well.
Prep the potatoes: Add the baby potatoes to a large rimmed baking sheet and toss them together with 3 tbsp of the butter mixture. Spread the potatoes evenly over the baking sheet. Transfer to the oven and bake for 15 minutes or until they start to soften but not quite fork tender.
Prep your Salmon: Push the potatoes to one side of the baking dish, arrange the salmon fillets in the centre of the baking dish and drizzle about 2 tbsp of the butter mixture over each fillet then rub it over the salmon.
Mix in the asparagus to roast: Add the asparagus to the other side of the pan and rub it with remaining garlic butter mixture. Transfer the baking sheet back to the oven and bake for another 10 to 15 minutes, or until the potatoes are fork tender and golden. The salmon should also be cooked through and opaque throughout.
Final touches before serving: Make a butter sauce by whisking the 3 tbsp butter, with 1 clove garlic and parsley. Brush this sauce over the salmon and serve with lemon slices.
Feel free to add your favorite herbs, spices or veggies to this salmon to make it your own!
Investing in a thermometer will be life changing especially for these kind of recipes.
If you're craving something extra with this dish, a side of pasta or some extra roasted veggies do the trick.
Baked salmon will last for 3 to 4 days in the fridge, if stored properly. To maximize the shelf life of your leftover salmon, refrigerate in a shallow airtight container or wrap it in an aluminum foil.
You can definitely freeze this garlic butter salmon for 4 to 6 months, stored in an airtight container. Thaw overnight in the refrigerator in its freezing container.