Lemon Garlic Butter Salmon (Printable)

Salmon fillets baked in lemon garlic butter with tender asparagus spears for a simple elegant dish.

# Ingredient List:

→ Seafood

01 - 4 skinless salmon fillets, 6 oz each

→ Vegetables

02 - 1 lb fresh asparagus spears, trimmed
03 - 2 tablespoons fresh parsley, chopped

→ Sauce & Seasonings

04 - 3 tablespoons unsalted butter, melted
05 - 3 tablespoons olive oil
06 - 4 garlic cloves, minced
07 - 1 lemon, zested and juiced
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - ½ teaspoon crushed red pepper flakes (optional)

→ Garnish

11 - Lemon slices, for serving

# How to Make:

01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper or foil.
02 - Place salmon fillets on one side of the baking sheet and asparagus spears on the other.
03 - In a small bowl, whisk together melted butter, olive oil, minced garlic, lemon zest, lemon juice, salt, black pepper, and red pepper flakes if using.
04 - Drizzle the lemon garlic butter mixture evenly over salmon and asparagus. Toss asparagus gently to coat.
05 - Bake for 12 to 15 minutes, until salmon flakes easily and asparagus is tender-crisp.
06 - Sprinkle chopped parsley over the salmon and asparagus, and serve with lemon slices.

# Expert Tips:

01 -
  • It tastes restaurant-quality but takes less time than ordering takeout.
  • Everything cooks on one pan, which means minimal cleanup and maximum relaxation afterward.
  • The lemon garlic butter is so good you'll catch yourself scraping it off the pan with bread.
02 -
  • Don't skip the lemon zest—it brings a citrus intensity that juice alone can't deliver, and it's the difference between good and unforgettable.
  • Salmon continues cooking even after you pull it from the oven, so take it out when it looks just barely done, not when it looks fully cooked, or it'll be dry.
03 -
  • Room temperature salmon cooks more evenly than cold salmon straight from the fridge, so pull it out while you're preheating the oven.
  • If you're cooking for someone with dairy allergies, use good quality olive oil instead of butter—the flavor won't be identical, but it'll still be delicious and the lemon will carry the dish.

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