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Prep time 10 minutes
Cook time 35 minutes
Preheat oven to 400ºF. Toss 1 pound quartered Yukon gold potatoes in 1 tablespoon olive oil; season with salt and pepper. Arrange potatoes on a large baking sheet and bake for 15 minutes; remove from oven.
While the potatoes are roasting, combine garlic ghee, minced garlic, and a splash of lemon juice in a small bowl; microwave for 30 seconds, or until melted. Season salmon and asparagus with sea salt and black pepper. Once the potatoes are removed from the oven, push them to one side of the baking sheet (they’re not finished cooking yet), and arrange salmon and asparagus, as seen in the photo.
Drizzle the salmon, asparagus and potatoes with lemon garlic butter sauce. Bake for 10-15 minutes or until salmon is cooked through. Remove from oven and turn it to broil. Broil for 5 minutes or until salmon, potatoes, and asparagus are crispy.