Ingredients
Equipment
Method
- Preheat your oven to 450°F (230°C) with the oven rack in the top third. Line a large rimmed baking sheet with parchment paper. Trim the paper to fit the pan so it does not char under the broiler.
- Place the salmon filets in a row down the center of the lined baking pan. Arrange the trimmed asparagus on the sides of the salmon. Drizzle the asparagus lightly with olive oil and toss to coat. Sprinkle both the asparagus and salmon with salt and pepper.
- In a medium bowl, mash together the butter, lemon juice, garlic, parsley, salt, and pepper with a fork until combined. This will take a couple of minutes. Alternatively, use a food processor.
- Spoon 3/4 of the flavored butter over the salmon filets and spread evenly. Dab the remaining butter mixture over the asparagus.
- Top each salmon filet with a slice of lemon. Bake uncovered at 450°F (230°C) for 10-12 minutes, or until the salmon is flaky and cooked through. For a golden finish, set the oven to broil for an additional 2-3 minutes.
- Check the salmon with an instant-read thermometer; the internal temperature should be 145°F (63°C).
Nutrition
Notes
If your asparagus is thin, add it to the sheet pan halfway through baking or use a separate pan to avoid overcooking.
To quickly soften butter, place the wrapped stick in an airtight ziploc bag, submerge in warm water (around 100°F or 38°C), and weigh it down. Let it sit for 10-15 minutes until softened.