Baked Salmon with Asparagus and Lemon
This Baked Salmon with Asparagus and Lemon is a simple, restaurant-quality sheet pan dinner that comes together in just 25 minutes. Tender, flaky salmon fillets are coated in a rich lemon garlic butter sauce, roasted alongside crisp asparagus spears, and finished with fresh parsley and a squeeze of bright lemon. It's naturally gluten-free, low-carb, and packed with omega-3s — the kind of wholesome weeknight meal that looks impressive but requires almost no effort.
Equipment
- Large rimmed baking sheet - 18x13 inch (46x33 cm) half sheet pan
- Aluminum foil or parchment paper - For lining the baking sheet
- Small mixing bowl - For making the lemon garlic butter sauce
- Instant-read thermometer - To check internal temperature of salmon
- Sharp knife and cutting board - For slicing lemon and trimming asparagus
- Zester or microplane - For zesting the lemon
- Pastry brush or spoon - For coating salmon with butter sauce
- Tongs - For handling and arranging asparagus on the pan
- Paper towels - For patting salmon dry before seasoning
Ingredients
For the Salmon and Asparagus
- 4 salmon fillets - about 6 oz (170g) each, skin-on or skinless
- 1 lb fresh asparagus - 450g, woody ends trimmed
- 2 tbsp extra virgin olive oil - divided — for asparagus and pan
- 1 lemon - sliced into thin rounds, for topping
For the Lemon Garlic Butter Sauce
- 3 tbsp unsalted butter - softened (not melted)
- 4 cloves garlic - minced
- 2 tbsp fresh lemon juice - from about 1 lemon
- 1 tsp lemon zest - from about half a lemon
- 1 tsp dried Italian seasoning - or a mix of dried thyme, parsley, and oregano
- 1/2 tsp smoked paprika
For Seasoning
- 1/2 tsp garlic powder - for dry seasoning on salmon
- salt - to taste
- freshly ground black pepper - to taste
For Garnish
- 2 tbsp fresh parsley - finely chopped
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil or parchment paper and lightly grease the surface with olive oil or cooking spray.
- In a small bowl, combine softened butter, minced garlic, lemon juice, lemon zest, Italian seasoning, smoked paprika, salt, and pepper. Stir with a fork until a thick, spreadable paste forms.
- Pat salmon fillets dry with paper towels on all sides, then season with salt, black pepper, and garlic powder. Place fillets in the center of the prepared baking sheet, spaced about 1 inch (2.5 cm) apart.
- Trim the woody ends from the asparagus by snapping or cutting off about 1 inch (2.5 cm) from the bottom. Arrange in a single layer around the salmon, drizzle with olive oil, season with salt and pepper, and nestle 2–3 lemon slices among the spears.
- Spread the lemon garlic butter sauce generously over the top and sides of each salmon fillet, then place one or two lemon slices on top of each piece.
- Bake on the center rack for 12–15 minutes, until the salmon flakes easily with a fork and registers 125–130°F (52–54°C) for medium or 145°F (63°C) for fully cooked, and the asparagus is tender.
- For a golden top, switch the oven to high broil and place the pan on the top rack for 2–3 minutes, watching closely until the salmon develops a light golden sheen and the asparagus tips begin to crisp.
- Rest the salmon for 3–5 minutes, then sprinkle with fresh chopped parsley and a final squeeze of lemon juice. Serve immediately while the butter sauce is warm and glossy.
Notes
- Always pat salmon fillets completely dry with paper towels before seasoning — surface moisture creates steam instead of roasting and prevents the butter sauce from adhering properly.
- Use softened (not melted) butter for the sauce so it blends smoothly with the garlic and lemon into a thick paste that coats the fish evenly.
- Choose salmon fillets of similar thickness so they all finish cooking at the same time. A good rule of thumb is 10 minutes per 1 inch (2.5 cm) of thickness at 400°F (200°C).
- If your asparagus spears are very thin, add them to the pan halfway through baking rather than at the start to prevent overcooking before the salmon is done.
- Use a digital instant-read thermometer to check doneness: 125–130°F (52–54°C) for a medium, slightly translucent center; 145°F (63°C) for fully cooked per USDA guidelines.
- For extra richness, substitute the butter sauce with a honey Dijon glaze: whisk 1 tablespoon Dijon mustard and 1 tablespoon honey with the lemon and garlic before spreading on the fillets.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 275°F (135°C) oven covered with foil for 10–15 minutes to preserve moisture.
- Cooked salmon can be frozen for up to 2 months. Freeze without the asparagus, which becomes mushy after thawing. Thaw overnight in the refrigerator before reheating.
- To make ahead, prepare the lemon garlic butter sauce up to 2 days in advance and refrigerate. Trim and store asparagus in the fridge for up to 3 days. Season and bake the salmon fresh for best texture.
- For a dairy-free version, replace the butter with extra olive oil and 1 tablespoon of tahini whisked into the lemon garlic mixture.
Nutrition
Serving: 1ServingCalories: 390kcalCarbohydrates: 7gProtein: 34gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 380mgPotassium: 920mgFiber: 3gSugar: 2gVitamin A: 18IUVitamin C: 13mgCalcium: 5mgIron: 17mg
Tried this recipe?Let us know how it was!