Ingredients
Scale
- 1.5 pounds salmon fillet (skin on or off)
- 1 pound asparagus, tough ends trimmed
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a small bowl, whisk together the melted butter, minced garlic, lemon juice, salt, and pepper.
- Place the salmon fillet on one side of the prepared baking sheet. Arrange the asparagus spears on the other side.
- Pour half of the garlic butter mixture over the salmon. Pour the remaining half over the asparagus.
- Bake for 12-18 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp. Cooking time depends on the thickness of your salmon.
- Garnish with fresh chopped parsley before serving.
Notes
- For extra flavor, add a sprinkle of red pepper flakes to the garlic butter mixture.
- You can add other vegetables like cherry tomatoes or broccoli florets to the sheet pan. Adjust cooking time as needed.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg