Garlic Butter Salmon with Lemon and Asparagus (Sheet Pan)
This sheet-pan supper is all about comfort and clarity — the butter adds a silky richness, the garlic brings depth, and the lemon keeps everything bright. The asparagus offers a crisp counterpoint to the tender salmon, and the entire dish comes together with minimal effort on a single pan. It's reliable, adaptable, and exactly the kind of recipe you'll reach for when you want a satisfying dinner without a long list of ingredients or steps.
Ingredients
For the Garlic Butter Marinade
- 4 salmon fillets (about 6 oz), skinless if preferred
- 2 tbsp olive oil
- 3 tbsp unsalted butter melted
- 3 garlic cloves minced
- 1 tbsp fresh lemon juice
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Asparagus
- 1 bunch asparagus (about 1 lb) woody ends trimmed
- Salt and black pepper to taste
For Finishing
- Remaining garlic butter from the pan
- Extra fresh lemon juice to taste
- 2 tbsp fresh flat-leaf parsley or dill chopped
- Lemon wedges for serving
Instructions
Step 1: Make the Garlic Butter
- Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper. In a small bowl, whisk together the melted butter, olive oil, minced garlic, lemon juice, lemon zest, salt, and pepper until smooth and fragrant. The combination of olive oil and butter gives you the best of both — flavor from the butter and a higher smoke tolerance from the oil, so nothing burns at high heat.
Step 2: Season the Salmon and Asparagus
- Place the salmon fillets on the prepared sheet pan, spaced evenly apart. Brush the garlic butter mixture generously over each fillet, coating the tops and sides. Arrange the trimmed asparagus spears around the salmon in a single layer and drizzle or brush the remaining garlic butter over them too. Season the asparagus with an extra pinch of salt and pepper. If any garlic butter remains in the bowl, reserve it for drizzling after baking.
Step 3: Roast to Perfection
- Transfer the sheet pan to the preheated oven and roast for 12–15 minutes, depending on the thickness of your fillets. The salmon is done when it turns opaque throughout and flakes easily when gently pressed with a fork — avoid overcooking, as salmon continues to cook slightly off the heat. The asparagus should be bright green and tender-crisp with lightly caramelized tips. Thinner spears may be done a couple of minutes before the salmon, so keep an eye on them.
Step 4: Finish and Serve
- Remove the pan from the oven and immediately drizzle any reserved garlic butter over the salmon and asparagus. Scatter freshly chopped parsley or dill across the top for color and freshness, and finish with a squeeze of extra lemon juice if desired. A pinch of flaky sea salt over the salmon just before serving elevates the whole dish. Serve directly from the pan with lemon wedges on the side and your choice of rice, couscous, or bread.