Lemon Garlic Butter Salmon (Printer-friendly)

Salmon fillets in lemon-garlic butter paired with tender asparagus for a vibrant, flavorful dish.

# What You Need:

→ Fish & Vegetables

01 - 4 skin-on or skinless salmon fillets, each approximately 6 ounces
02 - 1 pound fresh asparagus, trimmed

→ Sauce & Seasonings

03 - 3 tablespoons unsalted butter, melted
04 - 3 tablespoons fresh lemon juice (from about 1 large lemon)
05 - 2 teaspoons lemon zest
06 - 3 cloves garlic, minced
07 - 1 ½ tablespoons extra virgin olive oil
08 - 1 teaspoon sea salt
09 - ½ teaspoon freshly ground black pepper
10 - ¼ teaspoon crushed red pepper flakes (optional)
11 - 2 tablespoons fresh parsley, chopped
12 - 4 lemon slices, for garnish

# How to Make It:

01 - Set the oven to 400°F and line a large baking sheet with parchment paper or foil to facilitate cleanup.
02 - Place the salmon fillets at the center of the baking sheet and arrange the asparagus spears surrounding the salmon.
03 - In a small bowl, whisk together the melted butter, olive oil, lemon juice, lemon zest, minced garlic, sea salt, black pepper, and crushed red pepper flakes if using.
04 - Evenly drizzle the lemon-garlic butter mixture over the salmon and asparagus, tossing the asparagus gently to ensure thorough coating.
05 - Bake in the preheated oven for 12 to 15 minutes, until the salmon flakes easily with a fork and appears just opaque, and the asparagus is tender-crisp.
06 - Remove from the oven and garnish with chopped parsley and lemon slices. Serve immediately for optimal flavor.

# Expert Tips:

01 -
  • Everything cooks on one pan, so cleanup is a single wipe down and you're done.
  • The lemon-garlic butter soaks into the asparagus and turns it into something you'll actually fight over.
  • It looks fancy enough for company but comes together faster than ordering takeout.
02 -
  • Salmon keeps cooking after you pull it out, so take it out when it's just barely opaque in the center or it'll be dry.
  • If your asparagus spears are thick, give them a head start in the oven for 5 minutes before adding the salmon.
  • Don't crowd the pan, or everything will steam instead of roast and you'll lose that caramelized edge.
03 -
  • Let the salmon sit at room temperature for 10 minutes before baking so it cooks evenly.
  • Use a fish spatula to lift the salmon off the pan without it falling apart.
  • Zest the lemon before you juice it, it's nearly impossible to zest a juiced lemon.

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