Lemon Garlic Butter Salmon (Print Version)
Salmon baked in lemon garlic butter sauce, served with tender roasted asparagus and fresh herbs.
# What You Need:
→ Salmon & Marinade
01 - 4 (6 oz each) skinless salmon fillets
02 - 3 tbsp unsalted butter, melted
03 - 3 tbsp fresh lemon juice (about 1 large lemon)
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
# Directions:
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.
# Insider Tips:
01 -
- The lemon butter sauce creates this gorgeous golden finish that makes restaurant quality presentation completely effortless
- Everything cooks on one sheet pan so you spend almost zero time on cleanup afterward
02 -
- Don't be tempted to overcook the salmon, it continues cooking slightly after you pull it from the oven
- Room temperature salmon cooks more evenly, so let it sit out for 15 minutes before baking
03 -
- Pat the salmon completely dry before adding the marinade for better browning
- Try adding a sprinkle of grated Parmesan over the asparagus during the last 5 minutes