Sheet-Pan Garlic Butter Salmon & Asparagus
The combination of garlic and butter is truly a legendary flavor duo. We've incorporated this dynamic pair into an array of dishes, ranging from bread and potatoes to pasta, meatballs, mushrooms, and biscuits—just to name a few. Now, get ready for garlic butter to come to the rescue of your weeknight dinners with this fantastic one-pan meal featuring salmon and asparagus, ready in just 30 minutes!In this effortless sheet-pan supper, salmon joins forces with asparagus and onions. By giving the vegetables a head start before adding the salmon, we ensure that everything cooks to perfection. The asparagus will be delightfully crisp-tender, the red onion wedges will caramelize and acquire a gentle sweetness, and the salmon will develop a beautiful golden crust while remaining tender at the center.To prevent the garlic butter from burning, it is added during the second half of cooking. However, this is not your ordinary garlic butter. Our enhanced version incorporates a hint of lemon zest and juice to balance the richness, as well as chopped parsley for a burst of color and freshness. Drizzling this delicious butter over the fish and veggies brings all the flavors together—making it a true weeknight triumph that comes together in just 30 minutes. It's a definite winner for your busy evenings.
Ingredients
- 1 (1-lb.) bunch asparagus, trimmed
- 1 medium red onion, halved, sliced lengthwise into 1/2"-thick wedges
- 2 tbsp. extra-virgin olive oil
- Kosher salt
- 4 (6-oz.) salmon fillets, skin-on if desired
- Freshly ground black pepper
- 1/2 c. (1 stick) unsalted butter, melted
- 4 large cloves garlic, finely chopped
- 2 tbsp. chopped fresh parsley leaves, plus more for serving
- 3 medium lemons, 1 zested and juiced, 1 juiced, 1 cut into wedges
Instructions
- Place a rack in top third of oven; preheat to 400°. Arrange asparagus on one side of a large rimmed baking sheet and onion wedges on the other. Drizzle vegetables with oil; season with salt and toss to coat. Spread vegetables in an even layer, keeping each on their own side of baking sheet. Roast until just softened, about 10 minutes.
- Meanwhile, season salmon with 1 teaspoon salt and 1/4 teaspoon pepper. In a small bowl, mix butter, garlic, parsley, lemon zest, and 3 tablespoons lemon juice; season with salt and pepper.
- Remove baking sheet from oven; push onion to one side and asparagus to the other. Arrange salmon skin side down in center of baking sheet. Spoon about three-quarters of butter mixture over salmon. Spoon remaining butter over vegetables.
- Bake salmon 8 minutes. Turn on broiler and broil on high, watching closely, until salmon is just cooked through and vegetables are tender and browned in spots, 3 to 5 minutes more.
- Top with parsley. Serve with lemon wedges alongside.
Nutrition
Calories: 674kcalCarbohydrates: 9gProtein: 39gFat: 53gSaturated Fat: 21gTrans Fat: 1gCholesterol: 155mgSodium: 925mgPotassium: 1000mgFiber: 5gSugar: 4gCalcium: 84mgIron: 4mg
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