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Easy Spring Garlic Butter Salmon and Asparagus

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This spring garlic butter salmon and asparagus is a quick, one-pan meal that delivers perfectly tender salmon and charred asparagus in a rich garlic butter sauce. It’s simple enough for a weeknight yet elegant enough for company.

Ingredients

Scale
  • 4 (6-ounce) salmon fillets, skin on or off
  • 1 pound fresh asparagus, woody ends trimmed
  • 4 tablespoons unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 large lemon, juiced and zested
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh dill or parsley, chopped, for garnish
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil. Let salmon sit at room temperature for 10 minutes.
  2. Rinse and pat dry the asparagus. Trim off woody ends (about 1 inch from bottom). Place on one half of the sheet pan.
  3. Drizzle asparagus with 2 tablespoons olive oil, sprinkle with salt and pepper, and toss to coat. Spread in a single layer.
  4. In a small bowl, melt 4 tablespoons unsalted butter. Stir in minced garlic, juice of half a lemon, 1 teaspoon lemon zest, and a pinch of salt and pepper. Reserve about 1 tablespoon for later.
  5. Pat salmon fillets dry with paper towels. Place skin-side down on the other half of the sheet pan. Brush each fillet generously with the garlic butter mixture.
  6. Roast for 12-15 minutes, depending on thickness. For medium-rare, cook to 125°F (52°C) internal temperature; for medium, 135°F (57°C). Asparagus should be tender-crisp.
  7. Optional: Switch oven to broil for the last 1-2 minutes for color. Watch closely to avoid burning.
  8. Remove from oven. Drizzle reserved garlic butter over salmon and asparagus. Squeeze remaining lemon half over everything. Garnish with fresh dill or parsley and red pepper flakes if desired. Let rest 2-3 minutes before serving.

Notes

For best results, pat salmon dry to ensure browning. Use a meat thermometer to avoid overcooking. If asparagus spears are thick, add them to the pan 5 minutes before the salmon. Leftovers keep in the refrigerator for up to 3 days; reheat in a 350°F oven for 5-7 minutes.

Nutrition

Keywords: salmon, asparagus, garlic butter, sheet pan, spring, easy dinner, healthy, one-pan

Find it online: https://daintydine.com/easy-spring-garlic-butter-salmon-and-asparagus/