This is one of my absolute favorites when I want something simple, healthy, and incredibly delicious. Oven-baked salmon with asparagus and lemon butter is one of those dishes that makes it look like you’ve put in much more effort than you actually have. Everything is cooked in the oven at the same time, and the result is perfectly cooked salmon with crispy asparagus and a wonderful lemon butter that brings it all together.
I make this dish at least a couple of times a month, especially when asparagus season is in full swing. The great thing about this recipe is how incredibly flexible it is – you can serve it with potatoes, rice, or pasta on the side. If you want more great salmon recipes, be sure to check out creamy salmon pasta with spinach and lemon or the classic Niçoise salad with salmon.
The lemon butter is really what elevates the entire dish – the fresh lemon combined with melted butter and a bit of garlic creates a flavor combination that’s perfect for both salmon and asparagus. Trust me, this will become a new favorite!
Ingredients
- 600 g salmon fillet (preferably with skin)
- 400 g green asparagus
- 80 g butter
- 1 lemon (both juice and zest)
- 2 cloves garlic
- 2 tbsp olive oil
- Salt and pepper
- Fresh parsley for garnish
Instructions
Preheat the oven to 200°C. Rinse the asparagus and snap off the tough bottom ends (they'll break naturally where they become tender). Place the asparagus on a baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper. Mix well with your hands so all the asparagus is coated.
Place the salmon on the same sheet or a separate one, skin side down. Brush the salmon with 1 tbsp olive oil and season generously with salt and pepper. Put the sheet in the oven and bake for 15-20 minutes, depending on the thickness of the salmon. The salmon is done when it's pink in the center and flakes easily when you insert a fork.
While the salmon and asparagus are baking, make the lemon butter. Melt the butter in a small saucepan over medium heat. Zest half the lemon (be careful not to get the white pith, it's bitter) and squeeze out the juice from the whole lemon. Finely chop the garlic.
When the butter is melted, remove the saucepan from the heat and stir in the lemon juice, lemon zest, and garlic. Season with salt and pepper to taste. Let it sit and infuse until the salmon is ready.
Remove the salmon and asparagus from the oven. Place the salmon on a serving platter with the asparagus arranged around it. Pour the warm lemon butter over the salmon and asparagus.
Top with finely chopped fresh parsley and serve immediately. Extra lemon wedges on the side are always a good idea!
Notes
Tip: If you want to make it a bit fancier, you can add a dollop of crème fraîche or sour cream on top of the salmon before serving. You can also substitute the asparagus with broccoli or green beans if asparagus isn't in season. Leftovers pair perfectly with potatoes, rice, or good bread.