This healthy baked salmon is the best way to feed a crowd. There’s no skillet cooking at all—everything is oven-baked in foil, making prep and cleanup a breeze. We believe it might just be the best baked salmon recipe…ever.
How much salmon should I buy?
Although it looks massive, you’re still buying a fillet; you won’t be slicing it yourself, but you may have to ask the fishmonger to do it.
If you think people will be hungry, aim for about ½ pound per person, keeping in mind that salmon can be surprisingly filling. Also remember that how big the meat is will affect the baking time. For a 3-pound fillet, it’ll take around 25 minutes.
INGREDIENTS
1 pound (500 g) fingerling potatoes, halved (or Yukon golds or halved white/red baby potatoes)
2 tablespoons olive oil
1 1/2 teaspoons salt, divided
1/2 teaspoon cracked black pepper, divided
4 (6 oz | 170 g) skinless salmon fillets
2 1/2 tablespoons minced garlic, divided
2 tablespoons fresh chopped parsley
1/3 cup freshly squeezed lemon juice
1/2 cup melted unsalted butter
3 bunches asparagus, (18 spears, woody ends removed)
2 tablespoons dry white wine (substitute with 1/4 cup low-sodium chicken broth)
1 lemon sliced to garnish
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