Garlic Butter Salmon with Roasted Asparagus

Serves: 4–5
Prep: 10 minutes
Cook: 15–20 minutes
Total: ~30 minutes

Ingredients

For the salmon

5 salmon fillets, about 5–6 oz (140–170 g) each
1 lb (450 g) fresh asparagus, woody ends trimmed
3 tbsp unsalted butter, melted
2 tbsp olive oil
4 cloves garlic, minced
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp Italian seasoning
½ tsp smoked paprika
½ tsp salt, or to taste
½ tsp black pepper
2 tbsp fresh parsley, chopped
2 tbsp green onion or chives, chopped
Lemon wedges, for serving

Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with foil or parchment.
Prepare the asparagus: Arrange asparagus around the edges of the pan. Drizzle with 1 tbsp olive oil and season lightly with salt and pepper.
Make the butter sauce: Mix melted butter, remaining olive oil, garlic, lemon juice, lemon zest, Italian seasoning, smoked paprika, salt, and pepper.
Add the salmon: Pat salmon dry and place the fillets skin-side down in the center of the pan.
Coat generously with the garlic-butter mixture, reserving a little for brushing near the end.
Bake for 12–18 minutes, depending on the thickness of the fillets. The salmon should flake easily and reach 145°F (63°C) in the thickest part.
For extra browning like the pictured dish, broil for 1–2 minutes at the end, watching closely.
Sprinkle with parsley and green onion. Serve immediately with fresh lemon wedges and the roasted asparagus.

Nutrition estimate

Per serving, assuming 5 servings and moderate sauce use:

Calories: ~430–480 kcal
Protein: ~38–42 g
Fat: ~27–31 g
Carbohydrates: ~8–10 g
Fiber: ~3–4 g
Sugar: ~3–4 g
Sodium: ~450–650 mg

Nutrition varies with salmon size, butter, and how much sauce is consumed.

Nut information

This recipe contains no tree nuts or peanuts as written.

Peanut-free: Yes
Tree-nut-free: Yes
Gluten-free: Can be, if you use certified gluten-free seasonings and ingredients.
Dairy-free: No — butter contains dairy. Substitute olive oil or a dairy-free butter.
Common allergens: Fish and milk (butter).

If you have a serious allergy, check the labels of packaged seasonings and other ingredients for cross-contact warnings.

Q&A

Q: Can I use frozen salmon?
Yes. Thaw it completely and pat it very dry before cooking for the best texture.

Q: How do I prevent salmon from drying out?
Don’t overcook it. Start checking the thickest fillet around 12 minutes, since cooking time depends heavily on thickness.

Q: Can I make this without asparagus?
Absolutely. Broccoli, green beans, zucchini, or Brussels sprouts work well.

Q: Can I prepare it ahead?
You can mix the garlic-butter sauce and trim the asparagus several hours ahead. For best results, assemble and bake shortly before serving.

Q: What should I serve with it?
Rice, mashed potatoes, quinoa, couscous, or a fresh green salad all pair nicely.

Q: How do I get the beautiful browned top shown in the photo?
Bake until almost done, then brush with a little extra garlic butter and broil briefly. Keep a close eye on it because the garlic and butter can burn quickly.

Q: Is salmon healthy?
Salmon is an excellent source of protein and provides omega-3 fatty acids, vitamin B12, and vitamin D.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.