One Pan Salmon and Asparagus

Photo by Zachary Dailey, Dailey Life Photography
Servings: 4


3 to 4 salmon fillet pieces (about 4- to 6-ounce portions)

2 lbs (about 2 bunches) asparagus, fibrous ends removed

Salt and black pepper

2 teaspoons olive oil

1 small lemon sliced into rings for garnish


For the Lemon-Garlic-Herb Butter:

3 tablespoons unsalted butter, softened

1 tablespoon fresh lemon juice from 1 small lemon

2 garlic cloves, pressed or minced

1 teaspoon fresh dill, finely chopped

1/2 teaspoon salt

1/4 teaspoon black pepper



Preheat oven to 450° F. 

Line a rimmed baking sheet with parchment paper.

Place salmon fillets in a row in the middle of the baking sheet. 

Surround fillets with trimmed asparagus. 

Drizzle asparagus with olive oil. 

Sprinkle both asparagus and salmon with salt and pepper.

In a small bowl, mix all the ingredients for the lemon-garlic-herb butter with a fork until combined. 

Spoon prepared butter mixture over the salmon and spread evenly. 

Top each salmon fillet with a lemon slice. 

Bake uncovered for 10 to 12 minutes. 

Cook until salmon easily flakes with a fork.

“This dish is a quick and light spring dinner bursting with fresh flavors.” – Chef Rose


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.