Description
This Sheet-Pan Garlic Butter Salmon & Asparagus recipe is a quick and delicious way to prepare a nutritious dinner in just 30 minutes. Featuring tender salmon fillets roasted alongside fresh asparagus, all coated with a flavorful garlic butter sauce enhanced by lemon, Dijon mustard, honey, and smoked paprika. It’s an easy one-pan meal perfect for busy weeknights.
Ingredients
Scale
Salmon and Vegetables
- 4 salmon fillets (6 oz each)
- 1 lb fresh asparagus
Garlic Butter Sauce
- 3 cloves garlic, minced
- 4 tbsp unsalted butter, melted
- Juice of 1 lemon
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 2 tbsp Dijon mustard
- 1 tbsp honey
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the optimal temperature for roasting the salmon and asparagus evenly.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Make Garlic Butter Sauce: In a bowl, combine the melted butter, minced garlic, lemon juice, Dijon mustard, honey, salt, black pepper, and smoked paprika. Mix thoroughly to create a flavorful sauce.
- Arrange Ingredients: Place the salmon fillets on one side of the baking sheet and the asparagus on the other side. Drizzle half of the prepared garlic butter sauce evenly over both the salmon and asparagus.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp, ensuring the salmon is cooked through but still moist.
- Finish and Serve: After baking, drizzle the remaining garlic butter sauce over the salmon and asparagus before serving to enhance the flavor and add extra moisture.
Notes
- Use fresh salmon fillets for the best taste and texture.
- If asparagus spears are thick, consider trimming the woody ends and slicing them in half lengthwise for even cooking.
- You can substitute honey with maple syrup for a vegan-friendly option, although this recipe is not fully vegan due to butter and salmon.
- To ensure salmon doneness, the internal temperature should reach 145°F (63°C).
- Leftovers can be stored in the refrigerator up to 2 days and reheated gently to avoid drying out the salmon.
