Save A vibrant, healthy dish featuring succulent salmon fillets, fresh asparagus, and a zesty lemon garlic butter sauce — all cooked together for minimal cleanup and maximum flavor.
I love making this recipe on busy weeknights because it comes together quickly and tastes like a gourmet meal.
Ingredients
- Seafood: 4 salmon fillets (about 150 g each) skin on or off as preferred
- Vegetables: 1 bunch (about 400 g) asparagus trimmed
- Sauce & Seasonings: 3 tablespoons unsalted butter melted 2 tablespoons olive oil 3 cloves garlic minced 1 large lemon zested and juiced 1 teaspoon Dijon mustard 1 teaspoon honey 1 teaspoon salt ½ teaspoon freshly ground black pepper ¼ teaspoon crushed red pepper flakes (optional)
- Garnish: 2 tablespoons fresh parsley chopped Lemon slices for serving
Instructions
- Preheat Oven:
- Preheat the oven to 200°C (400°F). Line a large rimmed baking sheet with parchment paper for easy cleanup.
- Prepare Asparagus:
- Arrange the asparagus in a single layer on one side of the baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss to coat.
- Place Salmon:
- Place the salmon fillets skin-side down (if skin-on) on the other side of the baking sheet.
- Make Sauce:
- In a small bowl, whisk together the melted butter remaining 1 tablespoon olive oil garlic lemon zest lemon juice Dijon mustard honey remaining salt and pepper and red pepper flakes (if using).
- Apply Sauce:
- Spoon or brush the lemon garlic butter sauce evenly over the salmon fillets. Drizzle any remaining sauce over the asparagus.
- Bake:
- Bake for 12–15 minutes or until the salmon is opaque and flakes easily with a fork and the asparagus is just tender.
- Garnish and Serve:
- Remove from the oven. Garnish with chopped parsley and lemon slices. Serve immediately.
Pin it This dish brings my family together especially when we pair it with a crisp Sauvignon Blanc or Pinot Grigio on weekend dinners.
Notes
Serve with roasted potatoes or a light salad for a complete meal. Remember to check for allergens especially fish dairy and mustard.
Required Tools
Large rimmed baking sheet parchment paper small mixing bowl whisk and optional pastry brush
Nutritional Information
Calories 365 Total Fat 23 g Carbohydrates 7 g Protein 32 g per serving
Pin it This recipe truly shines when you use fresh ingredients and serve it immediately for the best texture and flavor.
Frequently Asked Questions
- → Can I use frozen salmon fillets?
Yes, but make sure to fully thaw them and pat dry before cooking to ensure even baking.
- → How do I know when the salmon is cooked?
The salmon is done when it turns opaque and flakes easily with a fork, usually after 12-15 minutes.
- → Can I substitute asparagus with other vegetables?
Absolutely. Green beans or broccoli florets work well and can be cooked alongside the salmon.
- → Is broiling recommended?
Broiling for the last 2 minutes can brown the tops of the salmon for extra flavor and texture.
- → What sides pair best with this dish?
Roasted potatoes or a light salad complement the flavors and complete the meal nicely.