Preheat and prepare: Heat your oven to 400°F (205°C). Line a sheet pan with parchment or lightly oil it. Pat salmon dry with paper towels for better browning.

Season the salmon: Rub fillets with a little olive oil. Sprinkle with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika if using. Place skin-side down on the pan.

Prep the asparagus: Snap off the woody ends. Toss spears with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of pepper. Spread around the salmon in a single layer.

Make the lemon butter: In a small saucepan or microwave-safe bowl, melt 6 tablespoons butter. Stir in lemon zest, the juice of 1.5–2 lemons (about 3–4 tablespoons), minced garlic, and a pinch of red pepper flakes if you like heat. Add half the chopped herbs. Taste and adjust salt.

Sauce the salmon and asparagus: Spoon about two-thirds of the lemon butter over the salmon fillets. Drizzle the remaining sauce over the asparagus. Reserve a tablespoon or two for after cooking if possible.

Roast: Bake for 10–12 minutes, depending on thickness. Salmon should be just opaque and flake easily with a fork (internal temp around 125–130°F for medium). Asparagus should be crisp-tender with some browning.

Finish with herbs: Remove from the oven and spoon any reserved lemon butter over the salmon. Sprinkle with the remaining fresh herbs. Add lemon slices if you like.

Build your meal prep: Divide salmon and asparagus into 4 containers. If you’re adding rice, quinoa, or potatoes, portion about 1/2 to 3/4 cup per container. Let everything cool slightly before sealing.

Optional pan sauce boost: If you want extra sauce, quickly whisk a teaspoon of Dijon into any pan juices. Spoon over the salmon before storing.