Sheet Pan Lemon Butter Salmon and Asparagus
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Flaky salmon fillets and crisp-tender asparagus roasted together on one sheet pan with a bright lemon butter glaze. A healthy, elegant weeknight dinner ready in 25 minutes with virtually no cleanup.
Ingredients
- 4 salmon fillets (6 oz each)
- 1 lb asparagus, woody ends removed
- 3 tbsp butter, melted
- 3 tbsp olive oil
- 4 cloves garlic, minced
- Juice and zest of 1 large lemon
- 1 tsp dried Italian seasoning
- Salt and black pepper to taste
- Lemon slices for serving
- Fresh dill or parsley for garnish
Instructions
- Preheat oven to 400°F. Line a large sheet pan with foil and lightly grease.
- Whisk together melted butter, olive oil, garlic, lemon juice, lemon zest, and Italian seasoning.
- Arrange asparagus on one half of the sheet pan. Drizzle with half the butter mixture and toss to coat. Season with salt and pepper.
- Place salmon fillets on the other half of the pan, skin-side down. Brush generously with the remaining butter mixture. Season with salt and pepper.
- Roast for 12-15 minutes until salmon flakes easily with a fork and asparagus is tender with slight crispness at the tips.
- Serve immediately with lemon slices and a garnish of fresh dill or parsley.
Notes
Snap off the woody asparagus ends — they break naturally at the right point. Thicker salmon fillets may need an extra 3-4 minutes. Check doneness by pressing gently — it should flake easily. Pairs great with rice or quinoa.
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