Print

Garlic Butter Baked Salmon Dinner with Asparagus

Close-up of a perfectly cooked Garlic Butter Baked Salmon Dinner topped with melted butter, minced garlic, and parsley, served alongside roasted asparagus.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe provides simple instructions for baking moist salmon fillets topped with a rich garlic butter sauce, served alongside roasted asparagus for a complete weeknight meal.

Ingredients

Scale
  • 4 (6 ounce) salmon fillets, skin on or off
  • 4 tablespoons unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound fresh asparagus, trimmed
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt (for asparagus)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, combine the melted butter, minced garlic, lemon juice, and dried parsley. Mix well.
  3. Place the salmon fillets on the prepared baking sheet. Brush half of the garlic butter mixture evenly over the tops of the salmon fillets. Season the salmon lightly with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  4. Toss the trimmed asparagus spears with olive oil, 1/4 teaspoon salt, and place them on the same baking sheet around the salmon.
  5. Bake for 12 to 15 minutes, depending on the thickness of your fillets, until the salmon is opaque and flakes easily with a fork.
  6. During the last 2 minutes of cooking, brush the remaining garlic butter mixture over the salmon.
  7. Remove from the oven and serve the salmon immediately with the roasted asparagus.

Notes

  • For extra flavor, you can add a pinch of red pepper flakes to the garlic butter mixture.
  • If you prefer a crispier top, briefly place the salmon under the broiler for the last minute, watching carefully to prevent burning.
  • This recipe works well with other quick-cooking vegetables like green beans or broccoli florets instead of asparagus.

Nutrition