Garlic Butter Salmon Asparagus (Print)

Tender salmon roasted with asparagus in a flavorful garlic butter sauce for an elegant dinner.

# Components:

→ Seafood

01 - 4 salmon fillets, 6 ounces each, skin-on or skinless

→ Vegetables

02 - 1 pound fresh asparagus, woody ends trimmed
03 - 1 lemon, sliced into rounds
04 - 2 tablespoons chopped fresh parsley

→ Garlic Butter Sauce

05 - 4 tablespoons unsalted butter, melted
06 - 3 cloves garlic, minced
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon crushed red pepper flakes

# Directions:

01 - Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper or foil.
02 - Place salmon fillets in the center of the baking sheet. Arrange trimmed asparagus in a single layer around the salmon. Tuck lemon slices between salmon and asparagus.
03 - In a small bowl, whisk together melted butter, minced garlic, lemon juice, Dijon mustard, salt, black pepper, and red pepper flakes until combined.
04 - Drizzle the garlic butter sauce evenly over the salmon and asparagus.
05 - Roast in the oven for 15 to 18 minutes, or until salmon flakes easily with a fork and asparagus is tender.
06 - Garnish with chopped parsley and serve immediately with lemon wedges if desired.

# Expert Advice:

01 -
  • It looks restaurant-worthy but tastes like the least stressful dinner you'll make all week.
  • Your kitchen smells incredible while it cooks, and the whole thing is done in thirty-five minutes flat.
  • Salmon and asparagus cook at exactly the same rate, which means no cold vegetables or overcooked fish.
02 -
  • If your salmon releases a lot of white stuff (it's albumin, not scary), that means it's cooking, but if it happens before minute twelve your oven might run hot—cover loosely with foil and adjust your timing.
  • Don't rinse your asparagus after trimming and leave it completely dry before roasting, or it'll steam instead of caramelize slightly and get that delicate tenderness you're after.
03 -
  • Bring your salmon to room temperature for ten minutes before roasting so it cooks evenly from edge to center without the outsides overdrying.
  • If your asparagus spears are thick, slice them in half lengthwise so they roast at the same speed as thinner spears and never have a mix of textures.
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