Salmon and Asparagus Recipe with Lemon Butter Garlic Sauce

Flaky roasted salmon and tender asparagus, glazed in a glossy lemon butter garlic sauce — an easy, elegant dinner made entirely on one pan.

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Prep Time 8

Cook Time 12

Total Time 20

Servings: 4 people

Course: Main Course

Cuisine: American

Calories: 380

Main Ingredients

4 salmon fillets (about 6 oz each), skin-on or skinless

1 lb asparagus, trimmed

Salt and pepper, to taste

Lemon Butter Garlic Sauce

4 tablespoons butter, melted

4 cloves garlic, minced

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

Preheat the oven — Preheat to 400°F and line a large rimmed baking sheet with parchment paper.
Make the sauce — In a small bowl, whisk together melted butter, minced garlic, lemon juice, and lemon zest.
Arrange the pan — Place salmon fillets on one side of the pan and trimmed asparagus alongside, in a single layer.
Season — Season both the salmon and asparagus with salt and pepper.
Sauce everything — Brush or drizzle the lemon butter garlic sauce generously over the salmon and asparagus.
Bake — Bake for 10-12 minutes, until the salmon flakes easily with a fork and the asparagus is tender-crisp.
Serve — Serve immediately, spooning any extra sauce from the pan over the top.

Check thinner salmon fillets a few minutes early — they may finish before thicker cuts or the asparagus.
If the salmon is done before the asparagus, remove it and tent with foil while the asparagus finishes roasting.
Store leftovers in an airtight container in the fridge for up to 2-3 days.