Garlic Butter Salmon Asparagus (Printable Version)

Salmon fillets roasted with asparagus and garlic butter for a flavorful spring 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, 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 Make It:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper or foil.
02 - Position salmon fillets in the center of the prepared baking sheet. Arrange trimmed asparagus in a single layer around the salmon. 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 combined.
04 - Drizzle the garlic butter sauce evenly over the salmon and asparagus.
05 - Roast in the oven for 15 to 18 minutes, until salmon flakes easily with a fork and asparagus is tender.
06 - Garnish with chopped parsley before serving. Serve immediately with lemon wedges if desired.

# Expert Tips:

01 -
  • The whole thing roasts together on one sheet, which means minimal cleanup and maximum time for conversation while dinner cooks.
  • That garlic butter sauce tastes like you've been cooking for hours when you've actually spent maybe ten minutes prepping.
  • Spring asparagus paired with salmon feels like celebration, but it's easy enough for a regular Tuesday night.
02 -
  • The difference between perfectly moist salmon and dry disappointment is literally two or three minutes, so don't wander off—set a timer and actually pay attention to it.
  • Pat the salmon fillets dry with paper towels before arranging them; any excess moisture will steam instead of roast, and you'll lose that beautiful caramelization.
03 -
  • Buy salmon from a fishmonger you trust if possible; they'll tell you which fillets came in that day and which are best for roasting versus raw preparations.
  • If you're cooking for someone particular about doneness, salmon looks underdone before it's actually cooked—it'll continue cooking as it rests, so pull it from the oven when it still looks slightly translucent at the center.
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