Wednesday, April 28, 2021

Kitchen Confessions: Sheet Pan Supper ~ Lemon Brown Butter Salmon

A few weeks ago I shared about Sitka Salmon Shares, which is a community supported fishery that offers monthly shares of wild-caught seafood from a collection of Alaskan fishing families.  The fish is responsibly sourced, flash frozen, and shipped directly to your doorstep!

I got my second shipment last week and couldn't be happier. If your family eats a lot of fish it is definitely worth checking out.  You can use code MAGNOLIAFISH for $25 off the 2021 Premium Share Box. 

I've been cooking some sort of fish once a week and I saw a new salmon recipe the daughter of one of my friends shared that I couldn't wait to try just the day before my box arrived!  The timing couldn't have been better. I'm a big fan of sheet pan suppers because obviously one pan means less dishes!  Also, I feel like the options are all there and my kids can just take what they like and leave what they don't. I've done a lot of sheet pan suppers involving chicken and roasted vegetables, but never thought to do it with fish until now. 

The original recipe was from Half Baked Harvest (click HERE for the original recipe), but I altered it just a bit to fit our tastes and because I wanted to simplify it just a bit. I will say, a question I get from everyone in my family just about every day is, "What's for dinner?" When I told them about this night's plan they all oohed and aahed over it because it just sounded so fancy, but it was SO simple to make. 

Lemon Brown Butter Salmon with Roasted Potatoes and Parmesan Asparagus  


1 lb baby potatoes 

olive oil 

salt and pepper 

salmon filets 

2 Tbsp cajun seasoning 

1 Tbsp lemon juice 

1 bunch asparagus, ends trimmed 

1/2 cup grated parmesan 

4 Tbsp butter 


1. Preheat oven to 400 degrees.

2. Wash/dry potatoes and cut in half. Toss with 2 Tbsp olive oil and seasons with salt and pepper. 

3. Bake potatoes on baking sheet for 15-20 mins. 

4. Remove potatoes from oven and add salmon to the center of the pan. Rub with 1 Tbsp of olive oil and  cajun seasoning. 

5. Add asparagus to the pan and top with parmesan. 

6. Bake everything about 15 minutes or until salmon is cooked to your liking.  I like mine more "well-done" so cooked it closer to 20 minutes. 

7. While salmon and vegetables are cooking add butter to a medium pot over medium/high heat and allow butter to brown, stirring often. Remove from heat and add 1 Tbsp lemon juice. Stir to blend well. 

8. Drizzle brown butter over salmon and potatoes, and enjoy! 

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