There’s nothing better than a simple, fresh, and delicious meal that comes together with minimal effort but looks and tastes like a gourmet dish. This baked salmon with lemon and asparagus is exactly that—flaky, tender salmon paired with perfectly roasted asparagus, all drizzled with a bright, zesty lemon butter sauce. Whether it’s a busy weeknight or a special dinner for guests, this dish is a total winner!
Why You’ll Love This Recipe
This dish checks all the boxes—easy, healthy, and incredibly satisfying. Here’s why you’ll love making it:
- Quick & Easy: Ready in under 30 minutes with minimal prep.
- Healthy & Nutritious: Packed with protein, omega-3s, and fiber.
- Minimal Cleanup: Everything bakes on one sheet pan for easy cleanup.
- Incredible Flavor: The lemon butter sauce makes it feel restaurant-worthy.
Ingredients Breakdown
Essentials
- 4 salmon fillets (skin-on or skinless)
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 lemon, sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional, for extra flavor)
- Fresh parsley, chopped (for garnish)
Pro Tips
- Choose fresh salmon: Look for bright, firm fillets with no strong fishy smell.
- Trim asparagus properly: Snap off the woody ends for the best texture.
- Use fresh garlic: It adds a deeper flavor compared to pre-minced garlic.
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Place the asparagus on the sheet pan, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Toss to coat.
- Arrange the salmon fillets on the same pan, skin-side down.
- In a small bowl, whisk together the melted butter, remaining olive oil, minced garlic, paprika, salt, and black pepper.
- Drizzle the butter mixture over the salmon and top each fillet with fresh lemon slices.
- Bake for 12-15 minutes or until the salmon flakes easily with a fork.
- Broil for an additional 1-2 minutes for a golden, slightly crispy top (optional).
- Remove from the oven, garnish with fresh parsley, and serve immediately.
Chef’s Tips and Tricks
- Don’t overbake the salmon: It’s done when it flakes easily with a fork, at about 125-130°F internally.
- For extra crispiness: Broil the salmon for a minute at the end.
- Add a hint of spice: A pinch of red pepper flakes adds a nice kick.
Recipe Variations and Serving Suggestions
- Swap the asparagus: Try this with green beans, zucchini, or broccoli.
- Use a different citrus: Orange or lime gives a fun twist to the flavor.
- Serve it with: Garlic mashed potatoes, quinoa, or a fresh side salad.
- Upgrade the sauce: Stir in a teaspoon of Dijon mustard for extra depth.
FAQs
Can I use frozen salmon?
Yes! Just be sure to thaw it completely in the fridge overnight and pat it dry before baking.
What if I don’t have fresh lemon?
Bottled lemon juice works in a pinch, but fresh lemon slices add the best flavor!
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 300°F or in the microwave in short bursts.
Recipe Card
Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
- 4 salmon fillets
- 1 bunch asparagus
- 2 tbsp olive oil
- 3 tbsp melted butter
- 2 cloves garlic, minced
- 1 lemon, sliced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- Fresh parsley (for garnish)
Instructions
- Preheat oven to 400°F (200°C), line a baking sheet with parchment paper.
- Coat asparagus with 1 tbsp olive oil, salt, and pepper, then arrange on the pan.
- Place salmon fillets alongside asparagus.
- Mix melted butter, remaining olive oil, garlic, paprika, salt, and black pepper. Drizzle over salmon.
- Top salmon with lemon slices and bake for 12-15 minutes.
- Broil for 1-2 minutes (optional) for a golden top.
- Garnish with fresh parsley and serve immediately.
Love this recipe? Share it with friends and tag me when you make it! I’d love to see your delicious creations. Drop a comment below and let me know how it turned out!
