Garlic Butter Salmon Asparagus (Printer-friendly)

Salmon fillets and asparagus cooked with garlic butter and lemon for a vibrant, elegant dish.

# 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 - 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.
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 pan, which means cleanup is practically nonexistent on a weeknight.
  • The garlic butter makes even plain salmon taste restaurant-quality without any fussy techniques.
  • It comes together in under 40 minutes, making it perfect for when you want something that feels special but doesn't demand hours in the kitchen.
02 -
  • Watch your oven temperature—if it's too low, the asparagus steams instead of roasting, and you lose that essential crispy texture that makes this dish work.
  • Don't skip the lemon juice in the butter sauce because that brightness is what keeps the whole dish from feeling heavy or one-dimensional.
03 -
  • Pat your salmon fillets completely dry before roasting because any moisture on the surface prevents them from developing that gentle sear and keeps them from cooking evenly.
  • If you're cooking for dietary restrictions, this recipe is naturally gluten-free and works beautifully for pescatarian or low-carb eating without any substitutions needed.
Go Back