Ingredients
Scale
- 4 (6-ounce) salmon fillets
- 1 lb fresh asparagus, woody ends trimmed
- 3 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- Fresh parsley, chopped (for garnish)
- Lemon slices (for roasting)
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. Place the trimmed asparagus on the tray, drizzle with olive oil, and season with half of the salt and pepper. Toss well and spread them into a single layer, leaving space for the salmon fillets in the center.
- In a small bowl, whisk together the melted butter, minced garlic, lemon juice, and lemon zest. Place the salmon fillets on the baking sheet among the asparagus. Season the salmon with the remaining salt and pepper, then pour the lemon garlic butter mixture evenly over each fillet. Top the salmon and asparagus with fresh lemon slices. Bake for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
- Remove the pan from the oven. Let the salmon rest for 2 minutes to allow the juices to redistribute. Garnish the entire pan with freshly chopped parsley. Serve each salmon fillet with a generous portion of roasted asparagus and a drizzle of the remaining butter sauce from the pan. Enjoy immediately while hot.
- Cook Time: 25 minutes