Juicy Flaky Salmon Baked in Garlic Butter Sauce with Fresh Lemon (Print Version)
Tender salmon and asparagus baked on one pan with lemon, garlic, butter, paprika, and parsley.
# Ingredients:
For the salmon and asparagus
01 -
4 salmon fillets, about 6 oz (170 g) each
02 -
1 lb (450 g) asparagus, woody ends trimmed
03 -
1 tablespoon olive oil
04 -
3/4 teaspoon kosher salt, divided
05 -
1/2 teaspoon black pepper, divided
06 -
1/2 teaspoon paprika
07 -
1 teaspoon Italian seasoning
For the lemon garlic butter
08 -
4 tablespoons (56 g) unsalted butter, melted, plus 1 tablespoon cut into small pats
09 -
3 cloves garlic, finely minced
10 -
1 tablespoon fresh lemon juice
11 -
1 lemon, thinly sliced
12 -
2 tablespoons chopped fresh parsley, divided
13 -
1/4 teaspoon red pepper flakes, optional
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil.
02 -
Place the asparagus on the pan. Drizzle with olive oil and season with about 1/4 teaspoon salt and a pinch of pepper. Toss and spread into an even layer.
03 -
Pat the salmon dry. Nestle the fillets among the asparagus and season with the remaining salt, pepper, paprika, and Italian seasoning.
04 -
In a small bowl, stir together the melted butter, garlic, lemon juice, 1 tablespoon parsley, and red pepper flakes if using.
05 -
Spoon the lemon garlic butter over the salmon and asparagus. Top each fillet with lemon slices and a small pat of butter.
06 -
Bake for 12-15 minutes, depending on thickness, until the salmon is opaque and flakes easily. Fish should reach 145°F for food safety.
07 -
For a lightly golden top, broil for 1-2 minutes while watching closely. Spoon pan juices over the salmon and finish with the remaining parsley.
# Notes:
01 -
Best with salmon fillets of similar thickness.
02 -
Thin asparagus may cook faster, so add it halfway through baking if needed.
03 -
Nutrition is an estimate per serving.