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Lemon Butter Salmon & Asparagus Meal Prep - Bright, Simple, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon fillets: 4 skin-on fillets (about 5–6 ounces each). Use center-cut for even cooking.
  • Asparagus: 1 to 1.5 pounds, woody ends trimmed.
  • Unsalted butter: 4 tablespoons, divided.
  • Olive oil: 1–2 tablespoons.
  • Garlic: 3–4 cloves, finely minced.
  • Lemons: Zest of 1 lemon and juice of 1–2 lemons (about 3–4 tablespoons juice).
  • Fresh herbs (optional but great): Dill, parsley, or chives, finely chopped.
  • Red pepper flakes (optional): A pinch for gentle heat.
  • Salt and black pepper: To taste.
  • Optional sides for meal prep: Cooked rice, quinoa, or small roasted potatoes.

Method
 

  1. Prep the salmon: Pat the fillets dry with paper towels. Season both sides with salt and pepper. Zest one lemon over the top for extra aroma.
  2. Prep the asparagus: Snap or trim off the woody ends. Toss with 1 tablespoon olive oil, a pinch of salt, and pepper.
  3. Preheat your pan or oven: You have two options. For stovetop, use a large nonstick or stainless skillet. For oven, preheat to 400°F (200°C) and line a sheet pan with parchment.
  4. Make quick lemon butter: In a small bowl, combine melted 2 tablespoons butter, lemon juice, and minced garlic. Add a pinch of red pepper flakes if using. Taste and adjust salt.
  5. Cook on the stovetop (option A): Heat 1 tablespoon olive oil over medium-high. Place salmon skin-side down and cook 3–4 minutes until the skin is crisp and the sides turn opaque about halfway. Flip, add asparagus to the pan, and dot everything with the remaining 2 tablespoons butter. Pour in the lemon-garlic mixture and tilt the pan to coat. Cook 2–4 more minutes, spooning sauce over the salmon, until the fish flakes easily.
  6. Or bake in the oven (option B): Arrange asparagus on the sheet pan and place salmon on top or alongside. Drizzle with the lemon butter sauce and scatter small pieces of the remaining butter. Bake 10–12 minutes, depending on thickness, until the salmon flakes and asparagus is crisp-tender. Broil 1–2 minutes at the end for light browning if you like.
  7. Finish with freshness: Sprinkle chopped herbs over the top. Add extra lemon zest or a squeeze of juice for brightness. Taste a piece of asparagus and a corner of salmon and adjust salt if needed.
  8. Assemble for meal prep: Divide salmon and asparagus into 4 containers. Spoon leftover pan sauce over each portion so it stays moist. Add your chosen side if using.