Easy Baked Lemon Herb Salmon with Roasted Asparagus
A simple, flavorful one-pan dinner featuring tender salmon fillets baked with a bright lemon-herb butter and crisp-tender asparagus. This healthy, low-effort meal is perfect for busy weeknights and delivers restaurant-quality results with minimal cleanup.
Ingredients
Ingredients
- 2 fillets salmon about 6 oz each, skin-on or skinless
- 1 bunch asparagus ends trimmed
- 2 tbsp olive oil divided
- 2 tbsp unsalted butter melted
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 cloves garlic minced
- 1 tbsp fresh dill chopped, or 1 tsp dried
- 1 tbsp fresh parsley chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to prevent the salmon from drying out.
Make-Ahead: The lemon-herb butter can be prepared up to 2 days in advance and stored in the fridge. You can also trim the asparagus ahead of time.
Substitutions: Use any fresh herbs you have on hand, such as thyme or oregano. For a dairy-free version, substitute the butter with an equal amount of olive oil or a vegan butter alternative.
Serving Suggestions: This dish pairs beautifully with quinoa, brown rice, or a simple side salad. A sprinkle of extra fresh herbs and lemon slices for garnish adds a fresh finish.
Make-Ahead: The lemon-herb butter can be prepared up to 2 days in advance and stored in the fridge. You can also trim the asparagus ahead of time.
Substitutions: Use any fresh herbs you have on hand, such as thyme or oregano. For a dairy-free version, substitute the butter with an equal amount of olive oil or a vegan butter alternative.
Serving Suggestions: This dish pairs beautifully with quinoa, brown rice, or a simple side salad. A sprinkle of extra fresh herbs and lemon slices for garnish adds a fresh finish.