Description
This Sheet-Pan Garlic Butter Salmon & Asparagus recipe is a quick and delicious way to enjoy a healthy, flavorful meal. Salmon fillets are roasted alongside fresh asparagus in a savory garlic butter sauce with hints of lemon, Dijon mustard, honey, and smoked paprika. Ready in just 30 minutes, it’s perfect for a nutritious weeknight dinner with minimal cleanup.
Ingredients
Scale
Salmon and Vegetables
- 4 salmon fillets (6 oz each)
- 1 lb fresh asparagus
Garlic Butter Sauce
- 3 cloves garlic, minced
- 4 tbsp unsalted butter, melted
- Juice of 1 lemon
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 2 tbsp Dijon mustard
- 1 tbsp honey
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s at the right temperature for roasting the salmon and asparagus evenly.
- Prepare the Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Make the Garlic Butter Sauce: In a mixing bowl, combine the melted butter, minced garlic, lemon juice, Dijon mustard, honey, salt, black pepper, and smoked paprika. Whisk until thoroughly blended to create a flavorful sauce.
- Arrange Salmon and Asparagus: Place the salmon fillets on one side of the prepared baking sheet. Lay the fresh asparagus spears on the other side. Drizzle half of the garlic butter sauce over both the salmon and asparagus to coat them evenly.
- Bake the Dish: Place the baking sheet in the preheated oven and bake for 15-20 minutes. Bake until the salmon flakes easily with a fork and the asparagus is tender-crisp, indicating perfect doneness.
- Serve and Garnish: Remove the baking sheet from the oven and drizzle the remaining garlic butter sauce over the cooked salmon and asparagus. Serve immediately for a warm, flavorful meal.
Notes
- For even cooking, try to select asparagus spears of similar thickness.
- You can substitute fresh lemon juice with bottled lemon juice in a pinch, but fresh is preferred for best flavor.
- If you prefer your salmon more well-done, extend the baking time by 2-3 minutes, checking frequently to avoid drying out.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- For extra crisp asparagus, broil for 1-2 minutes at the end of baking but watch carefully to prevent burning.
