Some dinners sneak up on you, unexpected but instantly comforting. This garlic butter salmon with lemon asparagus is exactly that kind of meal—simple, flavorful, and just right for those evenings when you want something fresh but fuss-free.
I remember the first time I tried making this dish. The kitchen was a little chaotic; I was juggling a call on speakerphone while trying to keep an eye on the asparagus roasting. Somewhere between flipping the salmon and spooning that garlicky butter sauce over the fillets, a little drip landed on the stove—forgot to clean it right away, so it smoked a bit. But honestly, that sizzle and aroma made the waiting kind of fascinating. The salmon skin crisped up just right, and the lemon zest brightened everything in a way I hadn’t expected. It wasn’t perfect, but it was exactly what I needed.
Why You’ll Love It:
- It’s quick enough for weeknights, yet special enough for company.
- The garlic butter sauce is rich but not overwhelming—it’s simple, and that’s kind of the point.
- The lemon asparagus adds a fresh, tangy contrast that keeps the dish balanced.
- Cooking salmon with the skin on helps it crisp beautifully, which adds texture without extra effort.
If you’re worried about timing, the asparagus and salmon cook at a pace that works well together, so you won’t be stuck waiting around for one or the other. And if you’re not a huge fan of lemon, you can dial back the zest a bit without losing the whole vibe.
PrintGarlic Butter Salmon with Lemon Asparagus
A delicious and easy-to-make garlic butter salmon served with fresh lemon asparagus. This dish is perfect for a healthy weeknight dinner or a special occasion, combining tender salmon fillets with flavorful garlic butter and bright, zesty asparagus.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4
Ingredients
4 salmon fillets, skin on, about 6 ounces each
1 pound fresh asparagus, trimmed
4 tablespoons unsalted butter
4 cloves garlic, minced
1 lemon, zested and juiced
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
1 tablespoon fresh parsley, chopped
Instructions
Preheat the oven to 400°F (200°C).
Place the trimmed asparagus on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and black pepper. Toss to coat evenly and spread in a single layer.
Roast the asparagus in the preheated oven for 10 minutes.
While the asparagus is roasting, season the salmon fillets with salt and black pepper on both sides.
In a large skillet over medium heat, melt 2 tablespoons of the butter.
Add the minced garlic to the melted butter and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the salmon fillets to the skillet, skin side down. Cook for 4-5 minutes without moving them to allow the skin to crisp.
Flip the salmon fillets and cook for another 3-4 minutes until the salmon is cooked through and flakes easily with a fork.
During the last 2 minutes of cooking, add the remaining 2 tablespoons of butter, lemon zest, and lemon juice to the skillet. Spoon the garlic butter sauce over the salmon fillets continuously.
Remove the asparagus from the oven and transfer to serving plates.
Place the cooked salmon fillets on top of the asparagus and spoon any remaining garlic butter sauce from the skillet over the salmon and asparagus.
Garnish with chopped fresh parsley and serve immediately.
Kitchen Notes: You don’t need any fancy equipment to pull this off—just a good skillet and a baking sheet. I usually serve it with a simple side of rice or crusty bread to soak up that buttery sauce. Sometimes, if I’m feeling a little adventurous, I’ll swap the asparagus for green beans or even broccolini, but honestly, the lemon asparagus here hits the spot every time. Another time, I added a sprinkle of red pepper flakes to the butter for a subtle kick, though that’s definitely not for everyone. And if you want to keep it lighter, using a touch less butter works, but then you miss out on some of that rich, delicious sauce.
FAQ:
Can I use frozen salmon? Yes, but thaw it completely for best results and pat it dry before cooking.
What if I don’t like the skin? You can remove it after cooking, but keeping it on crisped up adds great texture.
How do I store leftovers? Keep them in an airtight container in the fridge for up to two days, and reheat gently to avoid drying out the salmon.
Give this a try soon—you might find yourself reaching for this combo again and again when you want dinner to feel a little special but not complicated.