Garlic Butter Salmon Asparagus (Printable)

Tender salmon and crisp asparagus bathed in fragrant garlic butter for an elegant spring dish.

# What You 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, optional for garnish

→ 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, optional

# How-To Steps:

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 prepared baking sheet. Arrange trimmed asparagus around the salmon in a single layer. Tuck 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, ensuring all components are well coated.
05 - Roast in the oven for 15 to 18 minutes, until the salmon flakes easily with a fork and the asparagus is tender.
06 - Remove from oven and garnish with chopped parsley. Serve immediately with lemon wedges on the side.

# Expert Suggestions:

01 -
  • Ready in 35 minutes flat, so you can pull off a fancy dinner without the stress.
  • The garlic butter does all the heavy lifting—one sauce transforms both the salmon and asparagus into something extraordinary.
  • Naturally gluten-free and low-carb, making it the kind of meal that works for everyone at the table.
02 -
  • Don't overcook the salmon—it continues cooking as it rests, so pull it out when it's just barely opaque in the center; you can always cook it longer, but you can't undo overdone fish.
  • The lemon slices aren't just pretty; they release juice during roasting that mingles with the butter and creates a richer, more complex sauce than you'd get from lemon juice alone.
03 -
  • Pat your salmon fillets dry before arranging them on the sheet; moisture is the enemy of even cooking and crispy edges.
  • If your salmon fillets are particularly thick, consider starting them in the oven 2 to 3 minutes before adding the asparagus so they cook at the same rate.
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