Name: Lemon Garlic Butter Baked Salmon with Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 fillets Salmon fillets; 1 lb Asparagus, trimmed; 4 tbsp Unsalted butter, melted; 4 cloves Garlic, minced; 2 tbsp Fresh lemon juice; 1 medium Lemon, sliced into rounds; 1 tbsp Olive oil; 2 tbsp Fresh parsley, chopped; 1 tsp Kosher salt; 0.5 tsp Black pepper

"Succulent salmon fillets and tender asparagus are roasted together in a rich, citrusy garlic butter sauce for a restaurant-quality meal at home. This vibrant one-pan dish offers a perfect balance of zesty lemon and savory herbs in every bite."

Ingredients

Qty	Item
4 fillets 680 g	Salmon fillets
1 lb 450 g	Asparagus, trimmed
4 tbsp 56 g	Unsalted butter, melted
4 cloves 12 g	Garlic, minced
2 tbsp 30 ml	Fresh lemon juice
1 medium 1 unit	Lemon, sliced into rounds
1 tbsp 15 ml	Olive oil
2 tbsp 8 g	Fresh parsley, chopped
1 tsp 6 g	Kosher salt
0.5 tsp 1 g	Black pepper

How to Make Lemon Garlic Butter Baked Salmon with Asparagus

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.

Place the trimmed asparagus on the baking sheet. Drizzle with olive oil, sprinkle with half the salt and pepper, and toss to coat. Spread them out to the sides to make room for the salmon.

Place the salmon fillets in the center of the baking sheet. Season the tops with the remaining salt and pepper.

In a small bowl, whisk together the melted butter, minced garlic, lemon juice, and half of the fresh parsley.

Drizzle the garlic butter mixture generously over the salmon fillets and the asparagus. Top each salmon fillet with a slice or two of lemon.

Bake in the preheated oven for 12 to 15 minutes, or until the salmon reaches an internal temperature of 145°F and flakes easily with a fork, and the asparagus is tender-crisp.

Remove from the oven and garnish with the remaining fresh parsley before serving.

·
To ensure even cooking, try to choose salmon fillets that are similar in thickness.
·
Snap the woody ends off the asparagus by hand; they will naturally break at the point where they become tender.
·
For a bit of extra color, you can broil the dish for the last 1-2 minutes of cooking time.
·
If your asparagus spears are very thin, add them to the pan 5 minutes after the salmon starts baking so they don't overcook.

Frequently Asked Questions

Can I use frozen salmon?

Yes, but ensure the salmon is completely thawed and patted dry with paper towels before seasoning to prevent excess moisture from steaming the fish.

How do I know when the salmon is done?

The salmon is done when it turns opaque and flakes easily when pressed with a fork. An instant-read thermometer should register 145°F (63°C).

Can I substitute the asparagus?

Absolutely. Broccoli florets, green beans, or zucchini slices work well, though cooking times may vary slightly.

Is this recipe suitable for meal prep?

Yes, it stores well in airtight containers in the fridge for up to 3 days. Reheat gently in the oven or microwave.

Video Tutorials

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