Lemon Garlic Butter Salmon (Print View)

Salmon baked in lemon-garlic butter served alongside roasted asparagus for a vibrant meal.

# What You'll 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

# How to Make:

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 15–18 minutes, or until the salmon is opaque and flakes easily with a fork, and the asparagus is tender-crisp.
06 - Optional: Broil for 2–3 minutes at the end for a golden finish.
07 - Remove from the oven, garnish with extra parsley and lemon wedges. Serve immediately.

# Expert Suggestions:

01 -
  • The whole thing comes together in 30 minutes, making weeknight dinners feel effortless and impressive.
  • One sheet pan means minimal cleanup, which honestly matters just as much as the taste.
  • It's naturally gluten-free and low-carb, so it works whether you're eating this way by choice or necessity.
02 -
  • Don't skip the parchment paper—it's the difference between sliding your salmon off easily and scraping stuck bits off the sheet.
  • Check salmon doneness by sight, not time; ovens vary and a minute too long makes the difference between tender and dry.
03 -
  • If you love dill more than thyme, swap them one-to-one—that's what worked for me after the third time making it.
  • A light sprinkle of grated Parmesan over the asparagus right before baking adds a salty, nutty note that feels like a restaurant touch.

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