Name: Lemon Garlic Butter 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 bunch Asparagus; 4 tbsp Unsalted Butter; 3 cloves Garlic; 2 tbsp Lemon Juice; 1 tsp Lemon Zest; 2 tbsp Fresh Parsley; 1 tsp Sea Salt; 0.5 tsp Black Pepper

"This vibrant one-pan meal combines flaky, melt-in-your-mouth salmon with crisp-tender asparagus, all drenched in a rich garlic butter sauce infused with fresh lemon. It's an elegant, restaurant-quality dish that is surprisingly simple to whip up on a busy weeknight."

Ingredients

Qty	Item
4 fillets 680 g	Salmon Fillets
1 bunch 450 g	Asparagus
4 tbsp 56 g	Unsalted Butter
3 cloves 15 g	Garlic
2 tbsp 30 ml	Lemon Juice
1 tsp 2 g	Lemon Zest
2 tbsp 10 g	Fresh Parsley
1 tsp 6 g	Sea Salt
0.5 tsp 3 g	Black Pepper

How to Make Lemon Garlic Butter Salmon with Asparagus

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

Trim the woody ends off the asparagus and place them on one side of the baking sheet. Place the four salmon fillets on the other side.

In a small microwave-safe bowl, melt the butter. Stir in the minced garlic, lemon juice, lemon zest, and half of the chopped parsley.

Drizzle the lemon garlic butter mixture over the salmon fillets and the asparagus. Use a pastry brush or spoon to ensure everything is evenly coated.

Sprinkle the salt and black pepper over both the fish and the vegetables.

Bake in the center of the oven for 12-15 minutes. The salmon should be opaque and flake easily with a fork, and the asparagus should be tender-crisp.

Remove from the oven and garnish with the remaining fresh parsley and additional lemon slices if desired. Serve immediately.

·
Pat the salmon fillets completely dry with a paper towel before adding the butter to help the seasoning stick better.
·
If you have very thick asparagus spears, toss them in the oven for 5 minutes before adding the salmon to ensure they cook through.
·
For a bit of heat, add a pinch of red chili flakes to the garlic butter mixture.
·
Use high-quality grass-fed butter for the richest flavor profile.

Frequently Asked Questions

Can I use frozen salmon for this recipe?

Yes, but make sure the salmon is completely thawed and patted dry before you begin the preparation to prevent excess moisture from steaming the fish.

How do I know when the salmon is perfectly cooked?

Salmon is done when it reaches an internal temperature of 145°F (63°C). It should be opaque in the center and flake easily with a fork.

Can I substitute the asparagus with another vegetable?

Absolutely! Broccoli florets, green beans, or thin zucchini slices work well. Just keep in mind that harder vegetables like broccoli may need a few extra minutes of roasting.

How long can I store the leftovers?

Leftover salmon and asparagus can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to avoid drying out the fish.

Video Tutorials

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