Lemon Garlic Butter Salmon (Printer-friendly)

Tender salmon baked in lemon-garlic butter with crisp asparagus for a vibrant, healthy meal.

# What You’ll Need:

→ Fish & Vegetables

01 - 4 salmon fillets, 6 oz each, skin-on or skinless
02 - 1 lb asparagus, trimmed

→ Sauce & Seasonings

03 - 3 tbsp unsalted butter, melted
04 - 3 tbsp fresh lemon juice (about 1 large lemon)
05 - 2 tsp lemon zest
06 - 3 cloves garlic, minced
07 - 1½ tbsp olive oil
08 - 1 tsp sea salt
09 - ½ tsp freshly ground black pepper
10 - ¼ tsp crushed red pepper flakes (optional)
11 - 2 tbsp fresh parsley, chopped
12 - 4 lemon slices, for garnish

# How to Make It:

01 - Set oven to 400°F and line a large baking sheet with parchment paper or foil to facilitate cleanup.
02 - Place salmon fillets at the center of the baking sheet and arrange asparagus spears around them.
03 - Whisk melted butter, olive oil, lemon juice, lemon zest, minced garlic, sea salt, black pepper, and optional red pepper flakes in a small bowl.
04 - Drizzle the lemon-garlic butter sauce evenly over salmon and asparagus, gently tossing asparagus to ensure thorough coating.
05 - Bake for 12 to 15 minutes until salmon is opaque and flakes easily with a fork, and asparagus achieves tender-crisp texture.
06 - Remove from oven, garnish with chopped parsley and lemon slices, then serve immediately.

# Expert Tips:

01 -
  • Everything cooks on one pan, which means less cleanup and more time to actually enjoy dinner.
  • The lemon-garlic butter tastes fancy but comes together in about two minutes with ingredients you probably already have.
  • It looks stunning on the plate, so you can serve it to guests without breaking a sweat.
  • The salmon stays moist and flaky, and the asparagus gets just the right amount of char and tenderness.
02 -
  • Don't overbake the salmon—it continues cooking for a minute or two after you take it out, so pull it when it's just barely opaque in the center.
  • If your asparagus spears are thick, they might need an extra minute or two, so check them with a fork before pulling the pan out.
  • Always zest your lemon before you juice it, or you'll be stuck trying to grate a limp, juiced-out lemon half.
03 -
  • Pat the salmon fillets dry with a paper towel before adding the sauce—this helps the butter cling instead of sliding off.
  • If you want extra flavor, sprinkle a little grated Parmesan over the asparagus before baking for a savory, golden crust.
  • Let the salmon rest for a minute after baking so the juices redistribute and every bite stays moist and tender.

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