Easy Baked Salmon with Roasted Asparagus Lemon Dill
This one-pan recipe features tender, flaky salmon fillets roasted alongside crisp asparagus spears, finished with a bright lemon garlic butter sauce and fresh dill. It's a nutritious, elegant dinner that comes together in under 30 minutes with minimal cleanup.
Ingredients
Ingredients
- 2 fillets salmon about 6 oz each, skin-on or skinless
- 1 lb fresh asparagus woody ends trimmed
- 2 tbsp olive oil divided
- 2 tbsp unsalted butter melted
- 2 cloves garlic minced
- 1 tsp dried dill or 1 tbsp fresh chopped dill
- 1 medium lemon half juiced, half sliced into rounds
- 0.5 tsp kosher salt to taste
- 0.25 tsp black pepper freshly ground
- 1 pinch red pepper flakes optional
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F to prevent the salmon from drying out. Make-Ahead: You can whisk the lemon butter sauce together up to 2 days in advance and store it in the fridge. Variations: Swap asparagus for broccoli florets or green beans (adjust cook time by 2-3 minutes). Use fresh herbs like parsley or chives if dill isn't available. Serving Suggestion: Serve over quinoa, rice pilaf, or with a side of roasted baby potatoes.