Garlic Butter Salmon Asparagus (Printable)

Tender salmon and asparagus roasted with garlic butter for a flavorful, easy 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 It:

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

# Expert Advice:

01 -
  • It's the kind of dish that feels fancy enough for company but simple enough that you won't stress while making it.
  • Everything cooks on one sheet, which means minimal cleanup and maximum time to enjoy your guests.
  • The garlic butter does all the heavy lifting flavor-wise, so even if you're not confident with fish, this turns out beautifully.
02 -
  • Don't skip preheating the oven—a properly hot oven cooks the salmon evenly so it doesn't dry out while the asparagus catches up.
  • Check your salmon at the 15-minute mark; ovens vary wildly, and overcooked salmon is the one mistake that ruins an otherwise perfect dish.
03 -
  • Pat your salmon completely dry before arranging it on the sheet—moisture is the enemy of a good sear and even cooking.
  • If your garlic butter seems to be browning too much near the end, cover the whole pan loosely with foil for the last few minutes to prevent burning.
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