There’s something about a salmon dinner with roasted asparagus and garlic mashed potatoes that just feels right when the day winds down. Maybe it’s the way the salmon sizzles gently in the pan, the skin crisping up just enough to give a satisfying crunch without stealing the show from the tender, flaky fish inside. Or how the asparagus, roasted until it’s tender and slightly browned, fills the kitchen with a fresh, earthy aroma that hints at spring even if it’s somewhere in the middle of a chilly evening. And then there’s the garlic mashed potatoes, creamy but not too heavy, with little flecks of pepper and just the right amount of butter melting into every bite. It’s the kind of dinner that makes you want to linger at the table, maybe distracted by a sudden text or a kid’s question about something only half-understood, but still fully present in that quiet, satisfying moment.
Why You’ll Love It:
- Combines textures that keep each bite interesting—from crispy salmon skin to silky potatoes and tender asparagus.
- It’s simple—and that’s kind of the point. No fancy techniques, just good ingredients cooked well.
- Balanced flavors that feel indulgent without being overwhelming.
- Prepping this meal doesn’t require hours, making it great for busy weeknights or relaxed weekends.
If you’re worried about timing everything perfectly, don’t be. I usually get the potatoes going first and toss the asparagus in the oven while the potatoes cook. The salmon is quick enough to finish just as everything else is ready, so nothing sits and gets cold.
Print
Salmon Dinner with Roasted Asparagus and Garlic Mashed Potatoes
- Total Time: 45 minutes
- Yield: 4 1x
Description
A complete salmon dinner featuring perfectly pan-seared salmon fillets served with tender roasted asparagus and creamy garlic mashed potatoes. This balanced meal is easy to prepare and full of flavor.
Ingredients
4 salmon fillets, skin on, about 6 ounces each
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 pound asparagus, trimmed
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 pounds Yukon Gold potatoes, peeled and cut into chunks
4 cloves garlic, peeled
1/2 cup whole milk
4 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat oven to 425°F (220°C).
Place trimmed asparagus on a baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly and spread in a single layer.
Roast asparagus in the preheated oven for 12 to 15 minutes until tender and slightly browned.
While asparagus roasts, place peeled and cut potatoes and garlic cloves in a large pot. Cover with cold water and add 1/2 teaspoon salt.
Bring to a boil over high heat, then reduce heat to medium and simmer until potatoes are tender, about 15 minutes.
Drain potatoes and garlic well and return to the pot.
Add butter and warm milk to the potatoes and garlic. Mash with a potato masher or fork until smooth and creamy. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Keep warm.
Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat.
Pat salmon fillets dry with paper towels. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
Place salmon fillets skin-side down in the hot skillet. Cook without moving for 4 to 5 minutes until the skin is crispy.
Flip salmon and cook for an additional 3 to 4 minutes until salmon is opaque and flakes easily with a fork.
Remove salmon from heat and let rest for 2 minutes.
Serve each salmon fillet with a portion of roasted asparagus and garlic mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Kitchen Notes: You won’t need anything fancy to get this on the table—just a good skillet and a baking sheet. When serving, a simple green salad or even some crusty bread can round out the meal nicely. If you want to switch things up, you might try swapping asparagus for green beans or swapping Yukon Gold potatoes for sweet potatoes, though I haven’t tested those myself all the way through. A splash of lemon over the salmon just before serving brightens everything up, but it’s also lovely without it.
FAQ:
Can I use frozen salmon? Yes, but make sure it’s fully thawed and patted dry before cooking to get that crispy skin.
Is it okay to boil potatoes ahead of time? You can prep the potatoes earlier in the day and warm them gently when ready to serve.
How do I know when asparagus is done? It should be tender but still have a little bite, with some light browning on the tips.
Ready to bring this cozy salmon dinner to your table? Save this recipe, print it out, and dive into a meal that feels thoughtfully homemade without taking over your evening.