Alcoeur Apron's Sheet Pan Lemon Brown Butter Salmon and Potatoes with Parmesan Asparagus
1 pound baby potatoes, halved
4 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
1-1.5 pounds salmon filets
2 tablespoons Cajun seasoning
1 tablespoon lemon zest
2 tablespoons lemon juice
2 teaspoons red wine vinegar
1 cup arugula
1/2 cup fresh basil leaves, roughly torn
1/4 cup fresh dill, roughly torn
1 bunch asparagus, ends trimmed
1/2 cup grated Parmesan cheese
4 tablespoons salted butter (half stick)
Preheat oven to 425 degrees F. On a large baking sheet, combine the potatoes, 2 tablespoons olive oil, and a pinch each 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. Rub filets with 1 tablespoon 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 tablespoon 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 over medium heat. Allow butter to brown, until it smells toasted, about 2-3 minutes, stirring often. Remove from heat and stir in 1 tablespoon lemon juice.
Serve the salmon, potatoes, and asparagus together with the arugula salad on top. Drizzle the browned lemon butter over the salmon. Enjoy!
Recipe Notes: Homemade Cajun seasoning
Mix 2.5 tablespoons smoked paprika, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon chili powder, 1 tablespoon cayenne pepper, 1.5 tablespoons Kosher salt, and 1 tablespoon freshly grated black pepper. Makes 3/4 cup seasoning.