Description
This Sheet-Pan Garlic Butter Salmon & Asparagus recipe offers a quick and delicious way to enjoy a healthy, flavorful meal with minimal cleanup. Salmon fillets are roasted alongside fresh asparagus and coated in a rich, garlicky butter sauce enhanced with lemon, Dijon mustard, and a hint of honey for sweetness. Perfect for a nutritious weeknight dinner that takes just 30 minutes from start to finish.
Ingredients
Scale
Salmon and Asparagus
- 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 is hot enough to cook the salmon and asparagus evenly and quickly.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup after baking.
- Mix Sauce: In a bowl, combine the melted butter, minced garlic, lemon juice, Dijon mustard, honey, salt, black pepper, and smoked paprika. Stir well to create a smooth and flavorful garlic butter sauce.
- Arrange Ingredients: Place the salmon fillets on one side of the lined baking sheet and arrange the fresh asparagus on the other side. Drizzle half of the prepared garlic butter sauce evenly over both the salmon and asparagus to coat them well.
- Bake: Bake in the preheated oven for 15-20 minutes. The salmon is ready when it easily flakes with a fork, and the asparagus should be tender-crisp but not overcooked.
- Serve: Once baked, drizzle the remaining garlic butter sauce over the salmon and asparagus before serving for an extra burst of flavor.
Notes
- For crispier asparagus, consider broiling for the last 2-3 minutes of cooking, but watch closely to avoid burning.
- You can substitute fresh lemon juice with bottled lemon juice if fresh is unavailable, though fresh is preferable for brightness.
- Make sure not to overcook the salmon to keep it moist and tender.
- This recipe can be doubled or halved easily depending on serving size needs.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
