Baked Salmon with Asparagus and Lemon Garlic Butter
Flaky baked salmon and tender asparagus roast together under a bright lemon-garlic butter. A simple, one-pan dinner with big flavor.
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Servings:
Ingredients
Main Ingredients
- 1.5 lb skin-on salmon fillets pat dry
- 1 lb asparagus spears trim tough ends
- 3.5 tbsp unsalted butter, melted
- 1 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 3 tsp minced garlic
- 1.25 tsp kosher salt divided
- 0.75 tsp black pepper divided
- 0.5 tsp paprika
- 0.25 tsp crushed red pepper flakes optional
- 2 tbsp chopped fresh parsley
Instructions
Preparation Steps
- Preheat oven to 400°F. Line a rimmed sheet pan with foil and lightly oil it.
- Whisk melted butter, lemon juice, zest, garlic, paprika, half the salt, and half the pepper.
- Toss asparagus with olive oil and a pinch of the remaining salt and pepper. Spread on the pan.
- Place salmon over asparagus, skin-side down. Brush fillets generously with the lemon-garlic butter.
- Bake 12–14 minutes, until salmon flakes easily and reaches 125–130°F and asparagus is tender-crisp.
- Spoon pan juices over salmon. Broil 1 minute for light browning, if desired.
- Rest 3 minutes. Sprinkle with parsley and serve right away.
Notes
Variation: Whisk 1 tsp Dijon mustard into the butter for a subtle tang. For easier cleanup, wrap the salmon and asparagus in a loose foil packet and bake as directed. Leftovers keep 1–2 days; rewarm gently at 300°F or enjoy chilled over greens.
This recipe is an original creation inspired by classic Baked Salmon with Asparagus and Lemon Garlic Butter flavors. All ingredient ratios and instructions are independently developed.