Easy Baked Lemon Herb Salmon with Roasted Asparagus
A simple, elegant weeknight dinner featuring tender salmon fillets baked with a bright lemon herb butter and served alongside perfectly roasted asparagus spears. This dish is special because it delivers restaurant-quality flavor with minimal prep and cleanup, making it ideal for both busy evenings and entertaining guests.
Ingredients
Ingredients
- 4 oz salmon fillet skinless, about 1-inch thick
- 1 lb asparagus woody ends trimmed
- 2 tbsp butter melted
- 1 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh dill chopped
- 2 clove garlic minced
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp lemon slices for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F oven to preserve texture. Make-Ahead: The lemon herb butter can be prepared up to 2 days in advance and stored in the fridge. The asparagus can be trimmed ahead of time. Substitutions: Use dill or parsley only if one herb isn't available. For a dairy-free version, substitute the butter with an equal amount of olive oil or avocado oil. Serving Suggestions: Serve over a bed of quinoa or brown rice for a complete meal, or alongside a simple green salad.