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One-Pan Garlic Butter Salmon with Asparagus: Easy 25-Min Dinner

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This one-pan garlic butter salmon with asparagus is a quick and easy weeknight dinner that comes together in just 25 minutes. The salmon is perfectly flaky, the asparagus gets charred edges, and the garlic butter sauce ties it all together for a meal that feels fancy without any real effort.

Ingredients

Scale
  • 4 salmon fillets (6 oz each, skin-on or skin-off)
  • 1 bunch fresh asparagus (about 1 pound, woody ends trimmed)
  • 4 tablespoons unsalted butter
  • 4 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 1 lemon (sliced into rounds, plus extra for serving)
  • Salt and black pepper (to taste)
  • 1/2 teaspoon paprika (optional)
  • Fresh parsley (chopped, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle. While it’s heating, take your salmon out of the fridge and let it sit at room temperature for about 10 minutes.
  2. Prep your ingredients. Trim the woody ends off the asparagus. Mince your garlic cloves. Slice your lemon into thin rounds. Pat the salmon fillets dry with paper towels.
  3. Season the salmon. Sprinkle both sides with salt, pepper, and paprika if using.
  4. Heat your skillet over medium-high heat for about 2 minutes. Add 1 tablespoon of olive oil and swirl to coat the bottom.
  5. Sear the salmon. Place the fillets skin-side down in the hot skillet. Cook for 3-4 minutes without moving them.
  6. Flip the salmon carefully and cook for another 1 minute. Then transfer the fillets to a plate.
  7. Make the garlic butter. Reduce the heat to medium and add 2 tablespoons of butter to the same skillet. Once it melts, add the minced garlic and cook for about 30 seconds until fragrant.
  8. Add the asparagus. Toss the asparagus spears in the garlic butter, spreading them in an even layer. Season with a pinch of salt and pepper. Lay the lemon slices around the pan.
  9. Return the salmon to the pan. Nestle the fillets among the asparagus, skin-side up if you want the skin extra crispy. Dot the remaining 2 tablespoons of butter on top of the salmon fillets.
  10. Transfer to the oven. Roast for 10-12 minutes, depending on the thickness of your fillets. The salmon should be opaque and flake easily with a fork — an internal temperature of 145°F (63°C) is perfect.
  11. Garnish and serve. Sprinkle with fresh parsley and squeeze a little extra lemon juice over everything. Serve immediately.

Notes

Don’t skip the sear — it creates a crust that locks in moisture. Watch your garlic as it burns quickly. Let salmon sit at room temperature for 10-15 minutes before cooking for even cooking. Don’t overcrowd the pan. Check for doneness early due to carryover cooking. For thin asparagus, check at 8 minutes. For medium-rare salmon, pull at 130°F (FDA recommends 145°F).

Nutrition

Keywords: one-pan salmon, garlic butter salmon, asparagus, quick dinner, weeknight dinner, healthy dinner, low-carb, gluten-free

Find it online: https://bakebelle.com/one-pan-garlic-butter-salmon-with-asparagus-easy-25-min-dinner/