Lemon Garlic Butter Salmon (Printable Version)

Tender salmon with lemon garlic butter and roasted asparagus, perfect for a quick, flavorful main dish.

# Ingredient List:

→ For the Salmon

01 - 4 (6 oz) skinless salmon fillets
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper, to taste

→ Lemon Garlic Butter Sauce

04 - 4 tablespoons unsalted butter, melted
05 - 3 garlic cloves, minced
06 - Zest and juice of 1 large lemon
07 - 1 tablespoon fresh parsley, finely chopped
08 - 1 teaspoon fresh thyme leaves
09 - 1/2 teaspoon crushed red pepper flakes

→ For the Asparagus

10 - 1 lb fresh asparagus, trimmed
11 - 1 tablespoon olive oil
12 - Salt and freshly ground black pepper, to taste

# Step-by-Step Instructions:

01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - Arrange the asparagus on one side of the baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly.
03 - Pat the salmon fillets dry and place them on the other side of the baking sheet. Drizzle each fillet with olive oil and season with salt and pepper.
04 - In a small bowl, whisk together melted butter, minced garlic, lemon zest, lemon juice, parsley, thyme, and red pepper flakes.
05 - Spoon the lemon garlic butter mixture evenly over the salmon fillets.
06 - Roast in the preheated oven for 15–18 minutes, or until the salmon is just opaque and flakes easily with a fork, and the asparagus is tender-crisp.
07 - Remove from the oven. Garnish with extra lemon slices and parsley, if desired. Serve immediately.

# Tips from hearthlykitchen:

01 -
  • The lemon garlic butter creates this incredible sauce that you will want to spoon over every single bite
  • Everything cooks on one pan which means maximum flavor and minimum cleanup
  • It comes together in thirty minutes but tastes like something from a nice restaurant
02 -
  • Dry your salmon thoroughly with paper towels before seasoning or the sauce will not stick properly
  • Watch the asparagus closely in the last few minutes because thin spears can go from perfect to overdone quickly
03 -
  • Let the salmon sit at room temperature for fifteen minutes before cooking for more even results
  • The fish is done when it reaches one hundred forty five degrees internally or flakes easily with a fork

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