Lemon-garlic Butter Salmon With Asparagus

1. PREHEAT THE OVEN & PREPARE THE BAKING SHEET

   • Preheat oven to 400°F (200°C). This ensures even cooking and a perfectly roasted texture.

   • Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.

   • Lightly grease the parchment (optional) for extra non-stick security.

   
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1. MAKE THE LEMON-GARLIC BUTTER SAUCE

   • In a small microwave-safe bowl, melt 3 tbsp unsalted butter (about 20-30 seconds on high).

   • Add 2 minced garlic cloves, 1 tbsp lemon juice, 1 tsp lemon zest, 1 tsp chopped parsley, ½ tsp salt and ¼ tsp black pepper.

   • Whisk thoroughly until fully combined. The sauce should be fragrant and slightly thickened.

   • Taste and adjust seasoning—add more lemon for brightness or salt for balance.

   
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1. PREPARE THE SALMON FILLETS

   • Pat 3 salmon fillets (6oz/170g each) dry with paper towels. This ensures proper browning.

   • Check for and remove any pin bones using tweezers (if not already deboned).

   • Lightly season both sides with salt and pepper before brushing with the butter sauce.

   
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1. PREPARE THE ASPARAGUS

   • Trim 1 bunch of asparagus by snapping off the woody ends (they break naturally where tender).

   • If thick, peel the lower half of the stalks for even tenderness.

   • Toss asparagus with 1 tbsp olive oil, salt and pepper in a separate bowl for even coating.

   
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1. ARRANGE ON THE BAKING SHEET

   • Place salmon fillets skin-side down (if skin-on) in the center of the baking sheet.

   • Arrange asparagus around the salmon in a single layer to prevent steaming.

   • Generously brush salmon and asparagus with the lemon-garlic butter sauce, reserving some for post-baking.

   
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1. BAKE TO PERFECTION

   • Bake for 12-15 minutes (depending on thickness).

     • Salmon is done when it flakes easily with a fork (internal temp: 125–130°F/52–54°C for medium).

     • Asparagus should be tender but crisp (pierce with a fork to test).

   • Optional: Broil for 1–2 minutes for a golden top (watch closely to avoid burning).

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1. REST and FINISH

   • Let the salmon rest for 5 minutes to redistribute juices.

   • Drizzle with remaining sauce and garnish with extra parsley or lemon slices.

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1. MEAL PREP STORAGE

   • Divide into 3 airtight containers with asparagus and salmon.

   • Refrigerate for up to 3 days.

   • Reheating: Microwave at 50% power for 1–2 minutes or enjoy cold in salads.

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Pro Tips:

1. • For crispier skin: Sear salmon skin-side down in a skillet for 2–3 minutes before baking.

   • Substitutions: Use ghee for dairy-free or honey for a touch of sweetness.

   • Pairings: Serve with quinoa, roasted potatoes or a simple arugula salad.

   This method guarantees moist salmon, crisp-tender asparagus and a restaurant-worthy sauce every time.
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