Garlic Butter Salmon Asparagus

# What You’ll Need:

→ Seafood

01 - 4 salmon fillets (about 6 oz each), skin-on or skinless

→ Vegetables

02 - 1 lb fresh asparagus, woody ends trimmed

03 - 1 lemon, sliced into rounds

04 - 2 tbsp chopped fresh parsley, optional for garnish

→ Garlic Butter Sauce

05 - 4 tbsp unsalted butter, melted

06 - 3 cloves garlic, minced

07 - 1 tbsp fresh lemon juice

08 - 1 tsp Dijon mustard

09 - 1/2 tsp salt

10 - 1/4 tsp black pepper

11 - 1/4 tsp crushed red pepper flakes, optional

# How-To Steps:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper or foil.

02 - Arrange salmon fillets in the center of the baking sheet. Place trimmed asparagus around the salmon in a single layer. Tuck lemon slices between salmon and asparagus.

03 - In a small bowl, whisk together melted butter, minced garlic, lemon juice, Dijon mustard, salt, black pepper, and red pepper flakes.

04 - Drizzle the garlic butter sauce evenly over the salmon and asparagus.

05 - Roast in the oven for 15 to 18 minutes, or until the salmon flakes easily with a fork and the asparagus is just tender.

06 - Garnish with chopped parsley before serving. Serve immediately with extra lemon wedges if desired.

# Expert Hints:

01 -

Your entire dinner comes off one sheet pan, which means way less cleanup and more time actually enjoying the meal.
The garlic butter is so fragrant and elegant that people always assume you're a much better cook than you actually are.
It's naturally gluten-free and low-carb, so it fits into almost any eating style without feeling restrictive.

02 -

Don't skip the parchment paper or foil—I learned this the hard way when salmon skin stuck to a bare sheet pan and tore apart when I tried to flip it.
The residual heat in the oven keeps cooking your salmon after you pull it out, so pulling it at 15 minutes when it looks *almost* done is better than waiting until it's cooked through in the pan.

03 -