Description
A quick and flavorful sheet-pan dinner featuring tender, flaky salmon and perfectly roasted asparagus coated in a rich garlic butter sauce.
Ingredients
- 4 salmon fillets (about 6 ounces each)
- 1 pound fresh asparagus, trimmed
- 3 tablespoons unsalted butter, melted
- 3 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 4 lemon slices
- 1 tablespoon olive oil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon dried parsley or 1 tablespoon fresh chopped parsley
Instructions
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Arrange the salmon fillets on one side of the pan and spread the trimmed asparagus on the other side.
- Drizzle olive oil over the asparagus and season with salt and black pepper.
- In a small bowl, mix melted butter, minced garlic, and lemon juice.
- Spoon the garlic butter mixture evenly over the salmon fillets.
- Season the salmon with salt, black pepper, and parsley.
- Place lemon slices on top of the salmon.
- Bake for 12–15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Let rest for a few minutes before serving.
Notes
- Thaw frozen salmon completely and pat dry before baking.
- Add cherry tomatoes to the pan for extra color and sweetness.
- Sprinkle red pepper flakes for a touch of heat.
- Substitute asparagus with green beans or broccoli if desired.
- Store leftovers in the refrigerator for up to 2 days.
- Reheat gently in a 300°F oven for 8–10 minutes to prevent drying.
Nutrition
- Serving Size: 1 salmon fillet with asparagus
- Calories: 390 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 95 mg
