Description
A quick and delicious Garlic Butter Salmon and Asparagus recipe that’s baked to perfection. This dish combines tender salmon fillets with fresh asparagus, all coated in a flavorful garlic butter sauce and finished with a hint of lemon. Perfect for a healthy weeknight dinner that comes together in under 20 minutes.
Ingredients
Scale
Salmon
- 1.5 pounds salmon, cut into 4 fillets
- 4 slices lemon
- 1 teaspoon salt
- ½ teaspoon cracked pepper
- 1 teaspoon onion powder
Vegetables
- 1 pound asparagus, trimmed
Garlic Butter Sauce
- ½ cup butter, melted
- 3 cloves garlic, minced
- 1 tablespoon minced parsley
Instructions
- Preheat the oven. Preheat your oven to 450 degrees Fahrenheit. Prepare a large rimmed baking sheet by spraying it generously with non-stick spray to prevent sticking.
- Arrange the salmon. Place the salmon fillets in the center of the baking sheet, making sure to leave some space between each piece for even cooking.
- Add the asparagus. Arrange the trimmed asparagus around the top and bottom edges of the baking sheet, surrounding the salmon.
- Prepare the garlic butter sauce. In a small bowl, whisk together the melted butter, minced garlic, chopped parsley, and onion powder until well combined.
- Drizzle sauce over salmon and asparagus. Pour the garlic butter mixture evenly over the salmon fillets and asparagus, ensuring everything is well coated with flavorful butter.
- Season the dish. Sprinkle the salmon and asparagus with salt and cracked black pepper for seasoning.
- Add lemon slices. Place one slice of lemon on top of each salmon fillet to infuse a fresh citrus aroma as it bakes.
- Bake to perfection. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and is fully opaque throughout.
- Serve immediately. Remove from oven and serve hot for a delicious, healthy meal.
Notes
- Ensure salmon fillets are of even thickness for uniform cooking.
- You can substitute parsley with dill or basil for a different herb flavor.
- For extra crisp asparagus, broil for the last 1-2 minutes—watch carefully to avoid burning.
- This recipe can be doubled easily for more servings.
- Leftovers keep well refrigerated for up to 2 days.
