Lemon Garlic Butter Salmon (Printable Version)

Tender salmon fillets baked with lemon-garlic butter and asparagus for a healthy hearty meal.

# What You 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 - 1 ½ 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 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - Place salmon fillets in the center of the baking sheet. Lay asparagus spears around the salmon.
03 - In a small bowl, whisk together melted butter, olive oil, lemon juice, lemon zest, minced garlic, salt, black pepper, and red pepper flakes if using.
04 - Drizzle the lemon-garlic butter sauce evenly over salmon and asparagus. Toss asparagus gently to coat.
05 - Bake for 12 to 15 minutes until salmon is opaque and flakes easily and asparagus is tender-crisp.
06 - Remove from oven. Garnish with chopped parsley and lemon slices. Serve immediately.

# Expert Advice:

01 -
  • It tastes fancy but uses one pan and hardly any effort, perfect when you want to impress yourself without the mess.
  • The buttery lemon sauce soaks into everything, so even the asparagus tastes like the star of the plate.
  • Salmon stays tender and flaky every single time, no guesswork or drying out.
02 -
  • Don't overbake the salmon, it keeps cooking for a minute after you pull it out and you want it just opaque in the center.
  • Pat the salmon dry with a paper towel before seasoning, moisture on the surface makes the skin soggy and the sauce won't stick as well.
  • If your asparagus spears are thick, give them a two minute head start in the oven before adding the salmon so everything finishes together.
03 -
  • Use a meat thermometer if you're nervous, salmon is perfect at 125°F in the thickest part and it'll coast to 130°F while resting.
  • Save any extra lemon garlic butter in a jar, it's incredible tossed with pasta or drizzled over roasted chicken the next day.
  • Line your baking sheet with parchment every time, scrubbing baked on garlic is the only annoying part of this recipe and it's completely avoidable.

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