Garlic Butter Salmon Asparagus (Printable Version)

Tender salmon paired with fresh asparagus in a flavorful garlic butter sauce for a quick elegant meal.

# Ingredient List:

→ 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 Prepare:

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.
04 - Drizzle the garlic butter sauce evenly over the salmon and asparagus.
05 - Roast in the oven for 15–18 minutes, or until the salmon flakes easily with a fork and the asparagus is just tender.
06 - Garnish with chopped parsley before serving. Serve immediately with extra lemon wedges if desired.

# Expert Suggestions:

01 -
  • It tastes restaurant-quality but honestly takes less time than ordering takeout.
  • One sheet pan means minimal cleanup, which is genuinely the best part of cooking.
  • The garlic butter works magic on both the salmon and asparagus, so nothing feels like an afterthought.
02 -
  • Don't overcrowd the pan—if your asparagus is piled on top of itself, it steams instead of roasting and loses that delicate crispness you're after.
  • The salmon keeps cooking slightly after you pull it out, so err on the side of slightly underdone; it will be perfect when you cut into it at the table.
03 -
  • Pat your salmon dry before it hits the pan—this tiny step means the skin will crisp instead of steam, and you'll get that satisfying crunch.
  • If Dijon mustard bothers you, swap it for a tiny pinch of honey or even skip it entirely; the dish still works beautifully because the garlic and lemon do the real work.
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