Ingredients
Equipment
Method
Preheat Oven & Prepare Pan
- Preheat your oven to 450°F (230°C), positioning the oven rack in the top third. Line a large rimmed baking sheet with parchment paper. Trim the paper so it fits snugly without extending over the pan edges; this prevents charring under the broiler.
Arrange Salmon & Asparagus
- Place the salmon fillets in a row down the center of your prepared baking pan. Arrange the trimmed asparagus stalks on both sides of the salmon. Lightly drizzle the asparagus with olive oil and roll to coat thoroughly. Sprinkle both the asparagus and salmon generously with salt and pepper to taste.
Make Lemon-Garlic-Herb Butter
- In a medium bowl, combine the softened unsalted butter, fresh lemon juice, minced garlic, chopped parsley, sea salt, and black pepper. Use a fork to mash all the ingredients together until they are well blended and creamy. This may take a couple of minutes of mashing, or you can use a food processor for a quicker, smoother result.
Butter and Bake
- Spoon about three-quarters of your freshly made lemon-garlic-herb butter over the salmon fillets, spreading it evenly across the tops. Dab the remaining butter mixture over the asparagus stalks. Place a thin slice of lemon on top of each salmon fillet. Bake the assembled sheet pan in the preheated oven for 10-12 minutes. Adjust the baking time based on the thickness of your salmon; thinner fillets will be ready in 10 minutes, while thicker ones might need 12 minutes.
Broil (Optional)
- For an extra golden finish and slightly crispy texture, set your oven to BROIL after the initial baking time. Broil for an additional 2-3 minutes, carefully watching to prevent burning. The salmon should be flaky and cooked through. For food safety, the U.S. Department of Agriculture recommends cooking fish to a safe minimum internal temperature of 145°F (63°C). Use an instant-read thermometer to confirm the internal temperature reaches 145°F (63°C) for perfect doneness.
Nutrition
Notes
Use fresh or thawed frozen salmon. Broccoli or green beans can substitute asparagus. Experiment with dill, thyme, or chives in the butter. For dairy-free, use olive oil. Soften butter in 10-second microwave intervals. Serve with rice, mashed potatoes, or quinoa. Store leftovers refrigerated for 3-4 days; reheat gently to avoid drying. Add red pepper flakes for spice or cherry tomatoes/Kalamata olives for a Mediterranean twist. Nutrition information is estimated based on common ingredients and serving sizes and may vary.