Lemon Garlic Butter Salmon (Print)

Tender salmon with lemon-garlic butter served alongside roasted asparagus for a flavorful meal.

# Ingredient List:

→ Fish & Main

01 - 4 salmon fillets, skin-on or skinless, approximately 5 oz each

→ Vegetables

02 - 1 bunch fresh asparagus, trimmed, about 1 lb

→ Sauce & Seasonings

03 - 3 tablespoons unsalted butter, melted
04 - 3 tablespoons olive oil, divided
05 - 3 cloves garlic, minced
06 - 1 lemon, zested and juiced
07 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
08 - 1 teaspoon fresh parsley, chopped, plus extra for garnish
09 - 1/2 teaspoon paprika
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - Lemon wedges, for serving

# How-To Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Place salmon fillets skin-side down in the center of the baking sheet. Arrange asparagus spears in a single layer around the salmon.
03 - In a small bowl, whisk together melted butter, 2 tablespoons olive oil, minced garlic, lemon zest, lemon juice, thyme, parsley, paprika, salt, and black pepper.
04 - Brush or pour the lemon-garlic butter mixture evenly over salmon and asparagus. Drizzle remaining 1 tablespoon olive oil over asparagus.
05 - Bake for 15 to 18 minutes until salmon is opaque and flakes easily, and asparagus is tender-crisp.
06 - Broil for 2 to 3 minutes at the end for a golden finish, if desired.
07 - Remove from oven, garnish with extra parsley and lemon wedges, and serve immediately.

# Expert Suggestions:

01 -
  • The salmon stays impossibly moist while the garlic butter turns the asparagus into something you'll eat straight off the pan.
  • It's ready in thirty minutes flat, which means you can serve something that feels restaurant-quality on a weeknight without the stress.
  • Everything cooks on one sheet, so cleanup is a non-negotiable win.
02 -
  • Pat the salmon completely dry before it hits the sheet—moisture is the enemy of that nice, subtle browning on top.
  • Don't skip the lemon zest; that tiny bit of yellow peel is where all the brightness lives and makes the difference between good and memorable.
03 -
  • If you're cooking for picky eaters, serve the butter sauce on the side so people can control how much they want.
  • Leftover salmon flakes beautifully into salads or grain bowls the next day—the lemon keeps it tasting fresh even cold.

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