Okay, real talk: I didn’t always think baked salmon could be exciting. But the first time I slathered a buttery lemon sauce over a fresh salmon fillet and paired it with crisp asparagus, everything clicked. The way the salmon flakes perfectly in your fork and the bright zing of lemon mingles with the tender green stalks—it’s honestly pure kitchen magic. Plus, this recipe is so simple, you can whip it up even on a weeknight when you’re low on time but high on hunger. I’m practically *drooling* thinking about that buttery, citrusy finish already, and I can’t wait for you to try it!
Quick Facts
Yield: Serves 2–3
Prep Time: 10 minutes
Cook Time: 15–18 minutes
Total Time: 25–28 minutes
Ingredients
For the Main Dish:
1 lb salmon fillet (skin-on or skinless, your choice)
1 bunch asparagus (about 1 lb), trimmed
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
For the Sauce / Garnish:
4 tbsp unsalted butter
1 lemon (zested and juiced)
2 garlic cloves, minced
1 tbsp fresh parsley, chopped (optional)
How I Make It
Step 1:
Preheat your oven to 400°F. While it’s heating up, line a baking sheet with foil or parchment for an easy cleanup. Toss the trimmed asparagus with 1 tablespoon olive oil, salt, and pepper, then spread them out in a single layer on one side of the baking sheet.
Step 2:
Pat the salmon dry with paper towels—it’s key for a beautiful sear and flaky texture. Drizzle the salmon with the remaining olive oil and season generously with salt and pepper. Place the salmon fillet skin-side down (if it has skin) on the other side of the baking sheet.
Step 3:
Pop the baking sheet into the oven and roast for about 15 to 18 minutes. You’re looking for the salmon to be opaque and flake easily with a fork, and the asparagus should be tender but still have a little snap.
Step 4:
While the salmon and asparagus bake, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook until fragrant—just about 1 minute. Stir in the lemon zest and lemon juice, then remove from heat. This lemon butter sauce is where the magic happens!
Step 5:
When the salmon and asparagus are done, drizzle the lemon butter sauce generously over both. Sprinkle chopped fresh parsley on top if you want a pop of color and freshness.
Step 6:
Serve immediately while everything’s warm and buttery. Grab your favorite side or just dig in as is—this dish stands totally on its own.
Variations & Tips
Swap asparagus for green beans or broccolini if you prefer.
If you like a bit of heat, add a pinch of red pepper flakes to the lemon butter sauce.
For extra crisp salmon skin, broil the fillet for the last 2 minutes (watch carefully!)
Feel free to add thin lemon slices on top of salmon before baking for a subtle citrus aroma.
If you want your asparagus softer, toss it with a little water before baking to steam it slightly.
Use ghee or olive oil butter substitute if avoiding dairy.
How I Like to Serve It
This baked salmon is a dream alongside fluffy mashed potatoes or a light quinoa salad. Whenever spring comes around, it’s my go-to because asparagus is at its peak and that lemony brightness just feels right. Also perfect for a casual weekend dinner or any time you want something elegant without fuss.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently in a low oven (around 275°F) or microwave at 50% power to avoid drying out the salmon.
Closing: This baked salmon with asparagus and lemon butter always feels like a little celebration on my plate—and I bet it will on yours, too!
