Lemon Garlic Butter Salmon (Printable)

Tender salmon in zesty lemon garlic butter served with crisp roasted asparagus for an elegant dinner.

# Ingredient List:

→ Salmon & Marinade

01 - 4 (6 oz) skinless salmon fillets
02 - 3 tbsp unsalted butter, melted
03 - 3 tbsp fresh lemon juice
04 - 2 tsp lemon zest
05 - 3 garlic cloves, minced
06 - 1 tbsp fresh parsley, finely chopped
07 - 1 tsp fresh dill, chopped
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper

→ Roasted Asparagus

10 - 1 lb fresh asparagus, ends trimmed
11 - 1 tbsp olive oil
12 - 1/4 tsp salt
13 - 1/4 tsp black pepper

→ Garnish

14 - Lemon slices or wedges
15 - Extra chopped fresh parsley

# How to Make:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - Arrange the salmon fillets on one half of the baking sheet. In a small bowl, whisk together melted butter, lemon juice, lemon zest, garlic, parsley, dill, salt, and pepper. Pour the mixture evenly over the salmon fillets.
03 - On the other half of the baking sheet, spread the asparagus in an even layer. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
04 - Bake for 15–18 minutes, or until salmon flakes easily with a fork and asparagus is tender.
05 - Remove from oven. Garnish salmon and asparagus with lemon slices and extra parsley before serving.

# Expert Tips:

01 -
  • Everything cooks on one sheet, which means minimal cleanup on nights when you're already tired.
  • The lemon butter sauce is so good you'll find yourself making extra to drizzle on bread or vegetables for days.
02 -
  • Don't overcrowd your sheet or add the asparagus directly under the salmon—they need separate real estate to roast properly.
  • The salmon continues cooking as it rests, so pull it out when it looks almost done, not when it's fully flaked.
03 -
  • If your salmon fillets are thick, arrange them so the thinner tail sections are on the cooler part of your sheet.
  • Keep fresh lemon halves on hand during cooking so you can squeeze extra juice over everything just before serving.

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