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Easy 15-Minute Lazy Sheet Pan Salmon with Garlic Butter Asparagus

sheet pan salmon - featured image

A quick and satisfying sheet pan salmon recipe roasted with garlic butter asparagus, perfect for busy weeknights with minimal cleanup and maximum flavor.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz/170 g each), fresh or thawed frozen, wild-caught preferred
  • 1 bunch asparagus spears, trimmed
  • 4 tablespoons (56 g) unsalted butter, softened
  • 3 large garlic cloves, minced
  • 2 tablespoons (30 ml) freshly squeezed lemon juice
  • 2 tablespoons (30 ml) olive oil
  • Salt to taste (kosher salt recommended)
  • Freshly ground black pepper to taste
  • Optional: fresh parsley or dill for garnish

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a small bowl, combine softened butter, minced garlic, and lemon juice. Mix well until smooth.
  3. Trim the asparagus by snapping off the woody ends. Place the spears on a sheet pan and drizzle with olive oil, salt, and pepper. Toss lightly to coat.
  4. Arrange the salmon fillets skin-side down on the sheet pan nestled among the asparagus. Pat the fillets dry with a paper towel.
  5. Brush each salmon fillet generously with the garlic butter mixture, reserving a little for the asparagus if desired.
  6. Roast in the oven for 12-15 minutes until the salmon flakes easily with a fork and asparagus is tender but still crisp.
  7. Optionally, sprinkle fresh herbs over the salmon and asparagus and add a squeeze of fresh lemon juice before serving.

Notes

Do not overcrowd the pan to ensure even roasting. Use room temperature salmon for even cooking. Minced garlic mixed into softened butter reduces burning risk. Add 2-3 minutes to roasting time for fillets thicker than 1 inch. Leftovers keep well refrigerated for up to 2 days and reheat gently in the oven.

Nutrition

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