Garlic Butter Salmon Asparagus (Printable version)

Salmon and asparagus roasted with garlic butter sauce for an elegant, flavorful meal.

# What You'll Need:

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

# Expert Tips:

01 -
  • Everything cooks on one sheet, which means minimal cleanup and zero regrets about your life choices.
  • The garlic butter melts into the salmon's flesh while the asparagus gets crispy at the edges—pure textural harmony.
  • It looks restaurant-quality but tastes like home, making it perfect for impressing people without anxiety.
02 -
  • Don't open the oven door to check on things—those 15 to 18 minutes need to stay undisturbed so the heat can work its magic evenly.
  • The salmon continues cooking slightly after you pull it out, so remove it when it still looks just barely cooked in the thickest part; it'll be perfect by the time it reaches your plate.
03 -
  • Pat the salmon dry before roasting so it develops a slight crust rather than steaming; moisture is the enemy of texture.
  • If you're making this for a crowd, you can prep everything up to the point of roasting hours ahead, then just pop it in the oven when guests arrive for that fresh-from-the-kitchen impression.
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