Baked Salmon & Asparagus in Garlic Butter Sauce

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Baked Salmon & Asparagus in Garlic Butter Sauce

This sheet-pan style meal is a timeless favorite because it is incredibly quick to assemble and the foil packet locks in all the moisture. The combination of zesty lemon, rich butter, and fresh garlic creates a restaurant-quality sauce that perfectly seasons both the tender salmon and the crisp asparagus.

Ingredients

  • 2 large salmon fillets

  • 1 bunch of fresh asparagus, tough ends trimmed

  • 2 tbsp butter, melted (or olive oil)

  • 3 cloves garlic, minced

  • 1 fresh lemon, half sliced into rounds and half juiced

  • 1 tbsp fresh parsley, chopped

  • Salt and pepper, to taste

Step-by-Step Instructions

  1. Preparation: Preheat your oven to 200°C. Prepare a large piece of heavy-duty aluminum foil on a baking sheet.

  2. Season the Vegetables: Place the trimmed asparagus on one side of the foil. Drizzle with a little olive oil, season with a pinch of salt and pepper, and toss to coat.

  3. Prepare the Salmon: Place the salmon fillets next to the asparagus. Season both sides of the fish with salt and pepper.

  4. Make the Garlic Butter Sauce: In a small bowl, whisk together the melted butter, minced garlic, lemon juice, and chopped parsley.

  5. Assemble the Packet: Pour the garlic butter sauce generously over the salmon and the asparagus. Top the salmon with the lemon slices.

  6. Seal and Bake: Fold the sides of the foil over the fish and vegetables to create a sealed packet. This creates a steam environment that keeps the salmon flaky. Bake for 12–15 minutes.

  7. Broil for Color: If you prefer a golden top, carefully open the foil packet during the last 2 minutes of cooking and turn the oven to the broil setting.

  8. Serve: Transfer the salmon and asparagus to plates, making sure to pour any extra garlic butter sauce from the foil over the top before serving.

Cooking Tip

If your salmon fillets are very thick, they may need an extra 2–3 minutes of cook time. The fish is done when it flakes easily with a fork and reaches an internal temperature of 63°C.

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