Go Back

Garlic Butter Salmon With Asparagus - Simple, Flavorful, and Fast

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon fillets (4 fillets, about 6 ounces each), skin-on or skinless
  • Fresh asparagus (1 to 1.5 pounds), trimmed
  • Unsalted butter (4 tablespoons), melted
  • Olive oil (1 to 2 tablespoons)
  • Fresh garlic (3 to 4 cloves), minced
  • Lemon (1 to 2), for zest and juice, plus wedges for serving
  • Fresh parsley or dill (a small handful), chopped
  • Salt (kosher or sea salt)
  • Black pepper, freshly ground
  • Red pepper flakes (optional, for a hint of heat)
  • Smoked paprika (optional, for color and warmth)

Method
 

  1. Preheat the oven: Set to 400°F (200°C). Line a large sheet pan with parchment or lightly oil it for easy cleanup.
  2. Prep the asparagus: Snap or trim the woody ends. Toss the spears with 1 tablespoon olive oil, a generous pinch of salt, and pepper. Spread them on the pan in a single layer, leaving space for the salmon.
  3. Make the garlic butter: In a small bowl, combine melted butter, minced garlic, the zest of 1 lemon, and 1 tablespoon lemon juice. Stir in a pinch of salt, pepper, and a pinch of red pepper flakes if using.
  4. Season the salmon: Pat fillets dry with paper towels. Drizzle lightly with olive oil and season both sides with salt and pepper. Add a light dusting of smoked paprika if you like.
  5. Arrange on the pan: Nestle the salmon fillets between the asparagus. Spoon most of the garlic butter over the salmon, then drizzle the rest over the asparagus.
  6. Roast: Bake for 10–12 minutes, depending on thickness. Salmon is done when it flakes easily and reaches an internal temperature of 125–130°F (52–54°C) for medium. Thicker fillets may need 1–2 more minutes.
  7. Optional broil: For extra color, switch to broil for 1–2 minutes at the end. Watch closely to avoid burning the garlic.
  8. Finish and serve: Squeeze more lemon over everything. Scatter chopped parsley or dill on top. Serve with lemon wedges and any juices from the pan.