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Easy One-Pan Lemon Garlic Butter Salmon with Asparagus

one pan lemon garlic butter salmon with asparagus - featured image
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Tender, flaky salmon with crispy edges and tender-crisp asparagus, all coated in a bright lemon garlic butter sauce. This one-pan meal comes together in under 25 minutes with minimal cleanup.

Ingredients

Scale
  • 4 (6-ounce) salmon fillets
  • 1 bunch asparagus (about 1 pound)
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 large lemon (zest and juice)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Optional: fresh parsley, chopped, and lemon wedges for serving

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the center of the oven. Line a large rimmed baking sheet with parchment paper or foil.
  2. Rinse the asparagus and pat dry. Snap off the woody ends. Place on the baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Spread in a single layer on one side of the pan.
  3. Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper. Place skin-side down on the other side of the baking sheet, leaving space between fillets.
  4. In a small microwave-safe bowl, melt the butter. Stir in the minced garlic, lemon zest, and 1 tablespoon lemon juice.
  5. Brush the garlic butter mixture over the top of each salmon fillet. Reserve a little for after cooking if desired.
  6. Cut the zested lemon into thin rounds. Place a few slices on top of the salmon and scatter the rest around the pan.
  7. Roast for 12-15 minutes, depending on thickness. For medium-rare, cook 12 minutes; for well-done, 15 minutes. Asparagus should be tender-crisp and salmon should flake easily.
  8. Optional: Broil for the last 1-2 minutes for a golden top, watching closely to avoid burning the garlic.
  9. Remove from oven and let rest 2-3 minutes. Garnish with fresh parsley and serve with extra lemon wedges.

Notes

Pat salmon dry for crispy skin. Don’t overcrowd the pan. Watch garlic closely if broiling. Use room-temperature salmon for even cooking. Adjust cooking time based on oven and salmon thickness. For thicker asparagus, cut in half lengthwise. Leftovers keep in the refrigerator for up to 3 days; reheat in oven at 300°F for 5-8 minutes.

Nutrition

Keywords: salmon, asparagus, one-pan, lemon garlic butter, quick dinner, healthy, low-carb, keto, gluten-free

Find it online: https://cookdella.com/easy-one-pan-lemon-garlic-butter-salmon-with-asparagus/