Garlic Butter Salmon Asparagus (Printable version)

Tender salmon and crisp asparagus baked with garlic butter and lemon for a bright, elegant meal.

# What You'll Need:

→ Seafood

01 - 4 salmon fillets (6 oz each), skin-on or skinless

→ Vegetables

02 - 1 lb fresh asparagus, woody ends trimmed
03 - 1 lemon, sliced into rounds
04 - 2 tbsp chopped fresh parsley

→ Garlic Butter Sauce

05 - 4 tbsp unsalted butter, melted
06 - 3 cloves garlic, minced
07 - 1 tbsp fresh lemon juice
08 - 1 tsp Dijon mustard
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/4 tsp crushed red pepper flakes

# How To Make:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper or foil.
02 - Place salmon fillets in the center of the baking sheet. Arrange trimmed asparagus in a single layer around the salmon. Distribute lemon slices between salmon and asparagus.
03 - In a small bowl, whisk together melted butter, minced garlic, lemon juice, Dijon mustard, salt, black pepper, and red pepper flakes until well combined.
04 - Drizzle the garlic butter sauce evenly over the salmon and asparagus.
05 - Roast in preheated oven for 15-18 minutes, or until salmon flakes easily with a fork and asparagus is tender.
06 - Garnish with chopped parsley. Serve immediately with extra lemon wedges if desired.

# Expert Advice:

01 -
  • It's ready in under 40 minutes, which means you can actually cook this on a weeknight without stress.
  • One pan means less cleanup, and the salmon stays buttery-tender while the asparagus gets just crispy enough.
  • It feels impressive enough to serve guests but simple enough that you won't second-guess yourself halfway through.
02 -
  • Don't skip checking the salmon at 15 minutes even though the recipe says 18—ovens vary wildly, and a minute too long turns buttery-tender into dry and crumbly.
  • Pat your salmon fillets dry with a paper towel before arranging them, because any surface moisture will steam instead of letting the butter coat beautifully.
03 -
  • Buy your salmon the same day you plan to cook it, and if the fishmonger will let you, ask them to check that the skin is flexible and the flesh bounces back when you gently press it.
  • Mince your garlic fresh right before cooking—pre-minced garlic loses its punch, and this sauce lives or dies on that sharp garlic bite cutting through the butter.
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