Sheet Pan Lemon-Garlic Salmon with Roasted Potatoes and Parmesan Asparagus

Preheat oven to 425° F

On a large baking sheet, combine the baby potatoes, 2 tablespoons olive oil, kosher salt, and black pepper. Toss well to coat, then bake for 15 minutes.

In the meantime, prepare the salmon filet by rubbing it with 1 tablespoon olive oil, minced garlic, and Italian seasoning.

Remove the potatoes from the oven. Add the salmon filet to the center of the baking sheet, and place the asparagus on the sheet. Drizzle asparagus with 1 tablespoon olive oil, and sprinkle with parmesan cheese.

Bake everything together for 10-15 minutes, or until the salmon is cooked to your desired doneness and asparagus is tender.

While the dish is baking, mix lemon zest, red wine vinegar, lemon juice, salt, and pepper in a small bowl.

In a medium pot, melt the salted butter over medium heat. Cook until it begins to brown and smell toasted, about 2-3 minutes.

To serve, drizzle the lemon-garlic sauce and brown butter on the salmon, then top with arugula. Enjoy alongside the roasted potatoes and parmesan asparagus.