Lemon Garlic Butter Salmon (Printable)

Tender salmon baked in lemon garlic butter with roasted asparagus for a flavorful, wholesome meal.

# What's Needed:

→ For the Salmon

01 - 4 (6 oz) skinless salmon fillets
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper, to taste

→ Lemon Garlic Butter Sauce

04 - 4 tablespoons unsalted butter, melted
05 - 3 garlic cloves, minced
06 - Zest and juice of 1 large lemon
07 - 1 tablespoon fresh parsley, finely chopped
08 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
09 - 1/2 teaspoon crushed red pepper flakes (optional)

→ For the Asparagus

10 - 1 lb fresh asparagus, trimmed
11 - 1 tablespoon olive oil
12 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - Arrange the asparagus on one side of the baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly.
03 - Pat the salmon fillets dry and place them on the other side of the baking sheet. Drizzle each fillet with olive oil and season with salt and pepper.
04 - In a small bowl, whisk together melted butter, minced garlic, lemon zest, lemon juice, parsley, thyme, and red pepper flakes if using.
05 - Spoon the lemon garlic butter mixture evenly over the salmon fillets.
06 - Roast in the preheated oven for 15–18 minutes, or until the salmon is just opaque and flakes easily with a fork, and the asparagus is tender-crisp.
07 - Remove from the oven. Garnish with extra lemon slices and parsley, if desired. Serve immediately.

# Tips for Success:

01 -
  • The lemon garlic butter creates an incredible sauce that you will want to spoon over everything
  • Everything roasts on one sheet pan so cleanup is almost non existent
  • It looks fancy enough for company but comes together in under 30 minutes
02 -
  • Overcooked salmon is dry and sad so pull it from the oven when it is just opaque throughout
  • The asparagus will continue cooking after it comes out of the oven so err on the side of underdone
  • Room temperature salmon cooks more evenly than cold straight from the fridge
03 -
  • Room temperature salmon cooks more evenly so take it out of the fridge 20 minutes before starting
  • Grate the lemon zest before you cut the lemon open for juicing to make the whole process easier

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