Garlic Butter Salmon Asparagus (Printable Version)

Tender salmon and crisp asparagus roasted in a flavorful garlic butter sauce for an elegant, easy meal.

# 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 Make It:

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 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 extra lemon wedges if desired.

# Expert Advice:

01 -
  • Everything cooks on one sheet, which means minimal cleanup and maximum time to actually talk to your guests.
  • The garlic butter is addictively silky without being heavy, and somehow it makes even the simplest asparagus taste like restaurant food.
  • It's naturally gluten-free and low-carb but tastes indulgent enough that no one will realize they're eating something healthy.
02 -
  • The hardest part is not overcooking the salmon, which happens faster than you think—start checking at 15 minutes because every oven runs differently, and there's a three-minute window between perfect and dry.
  • If your asparagus is thick and gnarly, cut it on a diagonal and give it a 3-minute head start before adding the salmon, so it's not crunchy when everything else is done.
03 -
  • Pat your salmon dry with a paper towel before arranging it on the sheet—this helps the surface cook evenly and prevents the sad, rubbery texture that happens when moisture steams the fish instead of roasting it.
  • Let your butter cool for just a minute after melting so when you whisk in the garlic, the heat blooms the flavor without cooking it into submission or making it bitter.
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