Cooking Salmon with Asparagus Lemon Garlic Butter Sauce

Indulge in the harmonious blend of flavors with our Salmon with Asparagus in Lemon Garlic Butter Sauce, a dish that encapsulates elegance and simplicity in every bite. This recipe presents a delightful way to enjoy the rich, tender texture of salmon, complemented by the crisp freshness of asparagus, all brought together with a zesty and aromatic lemon garlic butter sauce. Perfect for a nutritious weeknight dinner yet sophisticated enough for entertaining guests, this dish is not only a feast for the taste buds but also a visually appealing masterpiece on the plate. Let’s dive into creating this exquisite culinary experience that’s sure to impress.




Why You’ll Love Salmon with Asparagus in Lemon Garlic Butter Sauce:

  • Flavorful Harmony: The rich taste of salmon pairs perfectly with the light, crisp asparagus and the bold, tangy sauce.
  • Nutritious and Wholesome: Packed with omega-3 fatty acids, vitamins, and minerals, this dish is as healthy as it is delicious.
  • Quick and Easy: Ready in just 30 minutes, making it perfect for a hassle-free yet elegant meal.
  • Versatile: Ideal for a cozy family dinner or a special occasion, adaptable to suit various dietary needs and preferences.

Ingredients Notes For Salmon with Asparagus in Lemon Garlic Butter Sauce:

  • Salmon Fillets: Opt for fresh, high-quality salmon for the best flavor and texture. Skin-on or skinless fillets both work well.
  • Asparagus: Fresh, tender asparagus spears are ideal. Trim the woody ends before cooking.
  • Lemon: Fresh lemon juice and zest add a bright, citrusy kick to the dish.
  • Garlic: Minced garlic infuses the butter sauce with a pungent and savory depth.
  • Butter: Unsalted butter forms the base of the sauce, adding richness and a silky texture.
  • Seasonings: Salt, pepper, and optional herbs like dill or parsley enhance the natural flavors of the salmon and asparagus.

Recipe Steps:

  1. Prep the Ingredients: Preheat your oven to 400°F (200°C). Season the salmon fillets with salt and pepper. Trim the asparagus.
  2. Roast the Asparagus: Arrange the asparagus on a baking sheet, drizzle with olive oil, and season. Roast for 10-15 minutes until tender but still crisp.
  3. Cook the Salmon: While the asparagus is roasting, heat a skillet over medium-high heat. Add a bit of oil, then place the salmon fillets skin-side down (if applicable). Cook for about 4-5 minutes on each side or until desired doneness.
  4. Make the Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant. Stir in lemon juice, zest, and any additional seasonings. Simmer for a couple of minutes.
  5. Combine and Serve: Arrange the roasted asparagus on plates, top with the cooked salmon, and generously drizzle with the lemon garlic butter sauce. Garnish with fresh herbs if desired.

Storage Options:

  • Refrigerate: Store leftovers in an airtight container for up to 2 days.
  • Reheat Gently: Warm the salmon and asparagus in a skillet over low heat to preserve the texture.



Cooking Salmon with Asparagus Lemon Garlic Butter Sauce

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Author: Maria


  • 4 salmon fillets about 6 ounces each
  • 1 pound asparagus ends trimmed
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic minced
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 1/4 cup chicken or vegetable broth
  • 2 tablespoons fresh parsley chopped
  • Lemon slices for garnish


  • Preheat Oven: Preheat your oven to 400°F (200°C) if you prefer to finish the salmon in the oven.
  • Season the Salmon: Season the salmon fillets with salt and pepper to taste.

Cook the Asparagus:

  • Heat 1 tablespoon of olive oil in a large oven-proof skillet over medium-high heat.
  • Add the asparagus and sauté for 3-4 minutes, or until just tender but still crisp. Remove from the skillet and set aside.

Sear the Salmon:

  • In the same skillet, add the remaining tablespoon of olive oil.
  • Place the salmon fillets skin-side up and sear for about 3-4 minutes until golden brown. Flip the salmon over and cook for another 2 minutes.
  • (Optional) For thicker fillets, you may finish cooking the salmon in the preheated oven for 5-7 minutes, or until cooked to your desired doneness.

Make the Lemon Garlic Butter Sauce:

  • In the skillet, melt the butter over medium heat.
  • Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
  • Stir in the lemon juice, lemon zest, and chicken broth. Bring to a simmer and let the sauce reduce slightly, about 2-3 minutes.

Combine and Serve:

  • Return the asparagus to the skillet with the salmon. Spoon the lemon garlic butter sauce over the salmon and asparagus.
  • Garnish with chopped parsley and lemon slices.
  • Serve Immediately: Serve the salmon and asparagus hot, ensuring each plate gets a generous amount of the lemon garlic butter sauce.

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