Easy Baked Lemon Garlic Salmon Fillet with Asparagus

Sara Coleman

A simple, elegant one-pan meal featuring tender salmon fillets and crisp asparagus spears, all baked in a bright lemon-garlic butter sauce. This recipe is perfect for a healthy weeknight dinner with minimal cleanup.

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Prep Time 10

Cook Time 15

Total Time 25

Servings 2 servings

Calories 420 kcal

Ingredients

2 fillets salmon skin-on or skinless, about 6 oz each
1 bunch asparagus woody ends trimmed
2 tbsp olive oil divided
3 cloves garlic minced
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp fresh parsley chopped, for garnish
0.5 tsp salt divided, plus more to taste
0.25 tsp black pepper freshly ground
2 tbsp unsalted butter cut into small pieces

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 325°F to prevent the salmon from drying out. Make-Ahead: The marinade can be prepared up to 24 hours in advance. For a dairy-free version, omit the butter and use an additional tablespoon of olive oil. Serve with a side of quinoa or brown rice for a complete meal.