Garlic Butter Salmon Asparagus (Print Version)

Salmon and asparagus roasted in garlic butter for a simple and flavorful dish.

# What You'll Need:

→ Seafood

01 - 4 salmon fillets, 6 ounces each, skin-on or skinless

→ Vegetables

02 - 1 pound fresh asparagus, woody ends trimmed
03 - 1 lemon, sliced into rounds
04 - 2 tablespoons chopped fresh parsley

→ Garlic Butter Sauce

05 - 4 tablespoons unsalted butter, melted
06 - 3 cloves garlic, minced
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon crushed red pepper flakes

# How to Make It:

01 - Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper or foil.
02 - Arrange the salmon fillets in the center of the baking sheet. Place the 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 well 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 just tender.
06 - Garnish with chopped parsley before serving. Serve immediately with extra lemon wedges if desired.

# Additional Tips::

01 -
  • It comes together in 35 minutes, which means you can actually pull off an impressive dinner without losing your mind.
  • The garlic butter sauce does all the heavy lifting—it makes the salmon buttery and tender while the asparagus gets crispy at the edges.
  • One pan means minimal cleanup, and honestly, that alone makes this a weeknight staple.
02 -
  • Don't skip arranging the asparagus in a single layer—if they're piled on top of each other, they'll steam instead of roast, and you'll lose that crispy edge that makes them actually delicious.
  • Salmon continues cooking slightly after you remove it from the oven, so pull it out when it's just barely flaking—you want it moist and buttery, not dry and disappointing.
03 -
  • Pat your salmon dry with paper towels before roasting so it gets a better texture and the sauce adheres instead of sliding off.
  • If your salmon fillets are different thicknesses, arrange the thicker ones where the oven is hottest (usually the back) so everything finishes at the same time.
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