Lemon Garlic Butter Salmon

The first time I made this salmon, my kitchen filled with such an incredible aroma that my roommate came wandering in from her room asking what restaurant I'd ordered from. That buttery lemon garlic scent has become my favorite welcome home signal after a long day.

Last spring my sister came over exhausted from a 12 hour shift at the hospital. I put this in the oven, and by the time she'd changed into sweatpants, dinner was ready. She took one bite and actually went quiet for a full minute before declaring it the best thing she'd eaten in months.

Ingredients

• Salmon fillets: Fresh wild caught salmon gives the best flavor and texture, though farm raised works perfectly fine too
• Unsalted butter: Lets you control the salt level and creates that rich velvety sauce consistency
• Fresh lemon juice: Bottled lemon juice never compares to the bright acidic punch of fresh squeezed
• Lemon zest: This is where all those fragrant citrus oils live, adding incredible depth
• Garlic cloves: Fresh minced garlic mellows beautifully as it roasts, never harsh or overwhelming
• Fresh parsley: Adds a lovely pop of color and fresh herbal brightness to cut through the butter
• Fresh dill: Completely optional but pairs so naturally with salmon and lemon
• Salt and black pepper: Simple seasonings that let the fresh ingredients shine
• Fresh asparagus: Look for bright green stalks with tight tips, avoiding any that look wilted or woody
• Olive oil: Helps the asparagus roast evenly and develop those delicious slightly crispy edges
• Lemon slices: A beautiful finishing touch that looks stunning and adds extra citrus aroma

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper, trust me, you'll thank yourself later

Prep the salmon:

Arrange fillets on one side of the sheet, then whisk together melted butter, lemon juice, zest, garlic, herbs, salt and pepper until fragrant and pour generously over the fish

Season the asparagus:

Spread trimmed asparagus on the other half, drizzle with olive oil and sprinkle with salt and pepper, toss with your hands to coat every stalk

Bake to perfection:

Slide everything into the oven for 15 to 18 minutes until salmon flakes easily with a fork and asparagus is tender with slight crispness

Add the finishing touches:

Let it rest for just a minute, then garnish with fresh lemon slices and extra parsley for that gorgeous restaurant style presentation

Save

This recipe became my go to for dinner parties because it looks impressive but requires almost no hands on time. I've served it to everyone from my picky eater nephew to my gourmet foodie aunt, and everyone always asks for seconds.

Making It Your Own

Sometimes I swap in green beans or broccoli when asparagus isn't in season. Both absorb that lemon butter sauce beautifully and roast in about the same time. The key is cutting vegetables into similar sizes so everything finishes together.

Perfect Wine Pairings

A crisp Sauvignon Blanc cuts through the rich butter while complementing the bright lemon notes. If you prefer red, a light Pinot Noir works without overwhelming the delicate salmon flavors.

Serving Suggestions

I love serving this with crusty bread to mop up every drop of that incredible sauce. It's also wonderful over fluffy quinoa or simple white rice that soaks up all those lemon butter juices.

• Keep some extra lemon wedges on hand for squeezing at the table
• The sauce thickens slightly as it cools, which some people actually prefer
• Leftovers reheat beautifully in the microwave for next day lunch

Save

This salmon has saved more weeknight dinners than I can count, turning tired evenings into something that feels special without any actual fuss.