Garlic Butter Salmon Asparagus (Print View)

Salmon and asparagus roasted with garlic butter for a flavorful and elegant meal.

# Components:

→ 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

# Preparation 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 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 salmon flakes easily with a fork and asparagus is tender.
06 - Garnish with chopped parsley before serving. Serve immediately with extra lemon wedges if desired.

# Expert Advice:

01 -
  • The entire meal roasts on one sheet, which means minimal cleanup and maximum flavor soaking into every bite.
  • Salmon gets impossibly tender while asparagus turns crispy at the edges, creating the perfect textural contrast.
02 -
  • Don't skip patting the salmon dry before roasting—excess moisture prevents the skin from crisping and makes the whole fillet less flavorful.
  • Watch the asparagus thickness; thinner spears finish cooking right when the salmon does, but chunky ones might need a head start on the sheet.
03 -
  • Buy salmon the same day you plan to cook it, and store it in the coldest part of your refrigerator until the last possible moment—this keeps it firm and flavorful.
  • If you're cooking for guests, prep the butter sauce and arrange the vegetables on the sheet an hour ahead, then simply drizzle and roast when guests arrive so it feels like magic when you serve it.
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