Sheet-Pan Garlic Butter Salmon & Asparagus
This Sheet-Pan Garlic Butter Salmon & Asparagus creates a restaurant-quality dinner with minimal effort. Perfectly flaky salmon fillets and tender-crisp asparagus are coated in a luscious garlic butter sauce and roasted together for a complete, nutritious meal that's ready in just 20 minutes with almost no cleanup.
Equipment
- Rimmed baking sheet/sheet pan
- Parchment paper or aluminum foil (optional, for easier cleanup)
- Small microwave-safe bowl
- Measuring spoons
- Zester or microplane (for lemon zest)
- Knife and cutting board
Ingredients
- 4 salmon fillets about 6 oz each, skin-on or skinless
- 1 pound fresh asparagus woody ends trimmed
- 4 tablespoons unsalted butter
- 4 cloves garlic minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley chopped, divided
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes optional, for heat
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving
Instructions
- Preheat and prep. Set your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper or foil if you want to make cleanup even easier. Pat the salmon fillets dry with paper towels – this helps them get a nice finish rather than steaming.
- Make the magic butter. In a small microwave-safe bowl, combine butter, minced garlic, lemon juice, lemon zest, half the chopped parsley, and red pepper flakes (if using). Microwave in 20-second intervals until butter is just melted. Stir to combine. Try not to drink this mixture – I know it's tempting.
- Prepare the asparagus. Place the trimmed asparagus on the sheet pan and drizzle with olive oil. Season with salt and pepper and toss to coat. Arrange in a single layer, then push them to create spaces for the salmon fillets.
- Add the salmon. Place the salmon fillets among the asparagus, skin-side down if your fillets have skin. Season generously with salt and pepper.
- Butter everything up. Pour about two-thirds of the garlic butter mixture over the salmon fillets, reserving the rest. Use a spoon to ensure each fillet gets a good coating of buttery goodness.
- Roast to perfection. Pop the sheet pan in the preheated oven and roast for 10-15 minutes, depending on the thickness of your salmon. For medium doneness, look for an internal temperature of 125-130°F (52-54°C). The salmon should flake easily with a fork but still have a slightly translucent center.
- Finish with more butter. Once out of the oven, drizzle the remaining garlic butter over both the salmon and asparagus. Sprinkle with the remaining fresh parsley.
- Serve immediately with lemon wedges on the side for an extra citrus kick. Marvel at how something this delicious came together so quickly.
Notes
- For perfect asparagus: Choose spears of similar thickness so they cook evenly. Very thick spears might need an extra minute or two of cooking time.
- If you're not a fan of asparagus, green beans or broccoli make excellent substitutes and cook in about the same time.
- The best salmon: Look for center-cut fillets of even thickness for the most consistent cooking. Wild-caught salmon tends to be leaner than farmed, so it may cook slightly faster.
- For a crispier top on your salmon, you can broil it for the final 1-2 minutes of cooking time – just watch carefully to prevent burning!