Description
A simple and delicious oven-baked salmon fillet dish paired with crisp asparagus, seasoned with garlic herb butter for an easy weeknight meal.
Ingredients
- 4 salmon fillets, skinless
- 1 lb fresh asparagus, woody ends removed
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 4 tbsp unsalted butter, softened
- 2 cloves garlic, minced
- 1 tbsp fresh herbs (e.g., thyme, parsley, oregano), chopped
- 1 tsp lemon juice (or lemon-pepper seasoning)
- Pinch of red pepper flakes (optional)
- Lemon wedges, for serving
Instructions
- Preheat your oven to 450°F (230°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup.
- In a small bowl, combine the softened butter, minced garlic, chopped fresh herbs, lemon juice, a pinch of salt, black pepper, and optional red pepper flakes. Mix with a fork until everything is well incorporated to create a garlic herb butter.
- Place the trimmed asparagus on one side of the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat and spread them in a single layer.
- Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper. Generously spread the garlic herb butter over both sides of each salmon fillet.
- Place the butter-coated salmon fillets on the baking sheet, nestled between the asparagus.
- Roast in the preheated oven for approximately 8-12 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is crisp-tender. Cooking time may vary based on salmon thickness.
- Remove from the oven and let rest for 5 minutes. Serve immediately with fresh lemon wedges on the side.
Notes
- Ensure salmon reaches an internal temperature of 145°F for safety.
- For a dairy-free version, substitute butter with a plant-based alternative.
- Adjust red pepper flakes to control spiciness.