Lemon Garlic Butter Salmon (Printable)

Flaky salmon with zesty garlic butter and tender asparagus.

# Ingredient List:

→ Fish & Main

01 - 4 salmon fillets, approximately 5 oz (150 g) each, skin-on or skinless

→ Vegetables

02 - 1 bunch fresh asparagus, about 1 lb (450 g), trimmed

→ Sauce & Seasonings

03 - 3 tablespoons unsalted butter, melted
04 - 3 tablespoons olive oil, divided
05 - 3 cloves garlic, minced
06 - 1 lemon, zested and juiced
07 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
08 - 1 teaspoon fresh parsley, chopped, plus extra for garnish
09 - 1/2 teaspoon paprika
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - Lemon wedges, for serving

# How to Make:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
02 - Place salmon fillets skin-side down in the center of the baking sheet, then arrange asparagus spears around the salmon in a single layer.
03 - In a small bowl, whisk together melted butter, 2 tablespoons olive oil, minced garlic, lemon zest and juice, thyme, parsley, paprika, salt, and black pepper until combined.
04 - Brush or pour the lemon-garlic butter mixture evenly over salmon and asparagus, then drizzle the remaining 1 tablespoon olive oil over the asparagus.
05 - Bake for 15 to 18 minutes or until salmon is opaque and flakes easily with a fork and asparagus is tender-crisp.
06 - Broil for an additional 2 to 3 minutes to achieve a golden finish if desired.
07 - Remove from oven, garnish with extra chopped parsley and lemon wedges, then serve immediately.

# Expert Tips:

01 -
  • Ready in 30 minutes flat, which means weeknight dinner stress officially ends here.
  • One pan, zero guilt—the salmon stays tender while the asparagus gets that perfect crispy-tender texture.
  • Tastes fancy enough to serve guests but simple enough that you won't stress about it.
02 -
  • Don't skip patting the salmon dry before it goes in the pan—moisture is the enemy of that beautiful cook.
  • The salmon keeps cooking a tiny bit after it leaves the oven, so pull it out when it still looks slightly underdone in the thickest part; carryover heat finishes the job.
  • Room temperature ingredients mix better; take the butter and salmon out for ten minutes before cooking if you have time.
03 -
  • Use a meat thermometer if you're nervous; salmon is done at 145°F in the thickest part.
  • Leftover salmon tastes great cold the next day with a squeeze of fresh lemon over a salad.

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