Tender salmon and fresh asparagus cooked with lemon, garlic, and butter for a vibrant, easy main dish.
# What You'll Need:
→ Seafood
01 - 4 salmon fillets (approximately 5.3 ounces each), skin optional
→ Vegetables
02 - 1 bunch asparagus (approximately 14 ounces), trimmed
→ Sauce & Seasonings
03 - 3 tablespoons unsalted butter, melted
04 - 2 tablespoons olive oil
05 - 3 cloves garlic, minced
06 - 1 large lemon, zested and juiced
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey
09 - 1 teaspoon salt
10 - ½ teaspoon freshly ground black pepper
11 - ¼ teaspoon crushed red pepper flakes (optional)
→ Garnish
12 - 2 tablespoons fresh parsley, chopped
13 - Lemon slices for serving
# How to Make It:
01 - Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper for easy cleanup.
02 - Arrange asparagus in a single layer on one side of the baking sheet. Drizzle with 1 tablespoon olive oil, then sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss gently to coat.
03 - Place the salmon fillets skin-side down, if skin-on, on the opposite side of the baking sheet from the asparagus.
04 - In a small bowl, whisk together melted butter, remaining 1 tablespoon olive oil, garlic, lemon zest, lemon juice, Dijon mustard, honey, remaining salt and pepper, and crushed red pepper flakes if using.
05 - Brush or spoon the lemon garlic butter sauce evenly over the salmon fillets and drizzle any remaining sauce over the asparagus.
06 - Bake for 12 to 15 minutes until salmon is opaque and flakes easily with a fork, and asparagus is tender-crisp.
07 - Remove from oven. Garnish with chopped parsley and lemon slices. Serve immediately.
