Lemon Garlic Butter Salmon (Print Page)

Tender salmon in zesty lemon-garlic butter with roasted asparagus.

# What You Need:

→ Fish & Main

01 - 4 salmon fillets (5 oz each), skin-on or skinless

→ Vegetables

02 - 1 bunch (1 lb) fresh asparagus, trimmed

→ Sauce & Seasonings

03 - 3 tablespoons unsalted butter, melted
04 - 3 tablespoons olive oil, divided
05 - 3 cloves garlic, minced
06 - 1 lemon, zested and juiced
07 - 1 teaspoon fresh thyme leaves
08 - 1 teaspoon fresh parsley, chopped
09 - 1/2 teaspoon paprika
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - Lemon wedges, for serving

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Arrange the salmon fillets skin-side down in the center of the baking sheet. Spread the asparagus spears around the salmon in a single layer.
03 - In a small bowl, whisk together the melted butter, 2 tablespoons olive oil, minced garlic, lemon zest, lemon juice, thyme, parsley, paprika, salt, and pepper.
04 - Pour or brush the lemon-garlic butter mixture evenly over the salmon and asparagus. Drizzle the remaining 1 tablespoon olive oil over the asparagus.
05 - Bake for 15 to 18 minutes, or until the salmon is opaque and flakes easily with a fork, and the asparagus is tender-crisp.
06 - Optional: Broil for 2 to 3 minutes at the end for a golden finish.
07 - Remove from the oven, garnish with extra parsley and lemon wedges. Serve immediately.

# Expert Tips:

01 -
  • The entire meal cooks on one sheet, which means minimal cleanup when you're already tired.
  • That lemon-garlic butter gets golden and slightly crispy at the edges, making even plain salmon taste restaurant-worthy.
  • It's naturally gluten-free and fits easily into low-carb routines without feeling restrictive.
02 -
  • Don't skip patting the salmon dry before it hits the oven; moisture is the enemy of that beautiful golden exterior.
  • If your asparagus spears are especially thick, cut them in half lengthwise so they cook at the same rate as the thinner ones.
  • Lemon zest adds brightness that juice alone can't deliver, so don't skip that step even though it feels like an extra thing to do.
03 -
  • If you want extra crispy asparagus, arrange it on the outer edges of the pan where the heat is most intense; the inner pieces will stay tender while the outer ones turn golden.
  • Zest your lemon before you juice it; once it's cut in half, the zester can slip and your fingers get in the way, but with a whole lemon, everything is stable and safe.

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