This Garlic Butter Salmon and Asparagus is a simple one-pan meal perfect for busy weeknights. Tender salmon and crisp asparagus roast together in a rich, garlicky butter sauce. The aroma is intoxicating and the method is foolproof.
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Why You’ll Love This Garlic Butter Salmon and Asparagus
- One-pan wonder: Protein and greens cook together for easy cleanup.
- Incredible sauce: Garlic butter elevates salmon and asparagus beautifully.
- Quick & foolproof: Ready in about 20 minutes with minimal effort.
- Fancy but simple: Impressive enough for guests, easy enough for any night.
Ingredients & Tools
- 4 salmon fillets (about 150-180 g each), skin-on or skinless
- 1 large bunch of asparagus (about 400-500 g), woody ends trimmed
- 4 tbsp unsalted butter, melted
- 4-5 cloves garlic, finely minced
- 2 tbsp fresh lemon juice (plus extra lemon wedges for serving)
- 1 tsp dried Italian seasoning (or a mix of dried oregano and thyme)
- 1/2 tsp paprika (optional, for a little color)
- Salt and freshly ground black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Tools: A large baking sheet, parchment paper or aluminum foil, a small bowl, a microplane or garlic press, and a sharp knife.
Notes: Use the best quality ingredients you can find. Fresh asparagus and good salmon make a difference. Don’t be shy with the garlic—it mellows as it roasts.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 8 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- What kind of salmon should I use? I prefer skin-on, center-cut fillets for this recipe as they hold their shape beautifully. But skinless works just as well! Just look for fillets that are similar in thickness so they cook evenly.
- Don’t skip trimming the asparagus. The ends are tough and woody, and you really don’t want to eat them. The easiest way to trim is to hold one spear at each end and bend it—it will snap naturally at the point where the tough part ends.
- Is fresh garlic really necessary? Honestly, yes. For the best, most vibrant flavor, fresh minced garlic is non-negotiable here. Jarred minced garlic can have a slightly off, sometimes bitter flavor when roasted.
- What if I don’t have a baking sheet? Any large, rimmed oven-safe pan will work. The rim is important to contain all those delicious buttery juices. A glass or ceramic baking dish is a fine substitute, though the ingredients might steam a little more than roast.
How to Make Garlic Butter Salmon and Asparagus
Step 1: Preheat your oven to 400°F (200°C). This is the perfect roasting temperature—hot enough to get a nice cook on the salmon and a slight roast on the asparagus without burning the garlic. While the oven heats up, line a large baking sheet with parchment paper or foil for super easy cleanup. You’ll thank yourself later.
Step 2: Prepare the garlic butter sauce. In a small bowl, combine the melted butter, minced garlic, lemon juice, dried Italian seasoning, paprika (if using), and a good pinch of salt and pepper. Whisk it all together until it’s beautifully emulsified. You’ll notice the aroma is already incredible—that’s how you know you’re on the right track.
Step 3: Arrange the asparagus on the prepared baking sheet. Drizzle about half of the garlic butter sauce over the spears, then use your hands or tongs to toss them until they’re evenly coated. Spread them out into a single layer to ensure they cook evenly and get those lovely roasted spots.
Step 4: Pat the salmon fillets completely dry with a paper towel. This is a crucial step for getting a nice surface on the fish rather than a steamy one. Season both sides of the fillets generously with salt and pepper. Place them right on top of the asparagus bed, nestling them in slightly.
Step 5: Now, pour the remaining garlic butter sauce over the salmon fillets. Make sure to get some of those minced garlic bits on top of each piece—that’s where the flavor magic happens. Use a pastry brush or the back of a spoon to spread the sauce evenly over the surface.
Step 6: Roast in the preheated oven for 12-15 minutes. The exact time will depend on the thickness of your salmon. You’re looking for the salmon to be opaque and flake easily with a fork, and the asparagus to be tender-crisp. The butter will be bubbly and fragrant.
Step 7: Carefully remove the pan from the oven. Let it rest for a minute or two—this allows the salmon to reabsorb some of its juices. Garnish with the freshly chopped parsley and serve immediately with extra lemon wedges on the side for squeezing over the top.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended; texture of salmon and asparagus suffers.
- Reviving: Reheat gently in a 300°F (150°C) oven until warmed through.
Serving Suggestions
Complementary Dishes
- Fluffy jasmine or basmati rice — The perfect neutral base to soak up every last drop of that incredible garlic butter sauce. It’s a textural dream.
- Creamy mashed potatoes or polenta — For the ultimate comfort food experience. The creamy, soft texture is a wonderful contrast to the flaky fish and crisp asparagus.
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp lemon dressing cut through the richness of the butter and add a fresh, light element to the meal.
Drinks
- A crisp, unoaked Chardonnay or Sauvignon Blanc — The bright acidity and citrus notes in these wines mirror the lemon in the dish and cleanse the palate beautifully between bites.
- Sparkling water with a lemon twist — A non-alcoholic option that still feels celebratory. The bubbles are refreshing and the lemon enhances the flavors on the plate.
- A light-bodied Pinot Noir — If you prefer red wine, a Pinot Noir with its low tannins and red fruit notes won’t overpower the delicate flavor of the salmon.
Something Sweet
- Lemon sorbet or granita — A palate-cleansing, bright, and refreshing dessert that continues the citrus theme from the main course without being too heavy.
- Classic vanilla panna cotta with a berry coulis — The smooth, creamy panna cotta provides a lovely, gentle finish that contrasts with the savory, garlicky main.
- Dark chocolate-dipped strawberries — Simple, elegant, and just sweet enough to feel like a proper ending. The bitterness of the dark chocolate is a perfect match.
Top Mistakes to Avoid
- Overcooking the salmon. This is the number one mistake. Salmon continues to cook after it comes out of the oven (carryover cooking), so take it out when it’s just slightly under your desired doneness in the very center. Overcooked salmon becomes dry and chalky.
- Using a pan that’s too small. If you crowd the pan, the asparagus will steam instead of roast, and the salmon won’t get that nice roasted surface. You want everything in a
Garlic Butter Salmon And Asparagus
Make this easy Garlic Butter Salmon and Asparagus in one pan in just 25 minutes. A foolproof, elegant meal perfect for busy nights. Get the recipe now!
Ingredients
For the main ingredients:
-
4 salmon fillets (about 150-180 g each, skin-on or skinless)
-
1 large bunch asparagus (about 400-500 g, woody ends trimmed)
-
4 tbsp unsalted butter (melted)
-
4-5 cloves garlic (finely minced)
-
2 tbsp fresh lemon juice (plus extra lemon wedges for serving)
-
1 tsp dried Italian seasoning (or a mix of dried oregano and thyme)
-
1/2 tsp paprika (optional, for a little color)
-
Salt and freshly ground black pepper (to taste)
-
2 tbsp fresh parsley (chopped, for garnish)
Instructions
-
Preheat your oven to 400°F (200°C). This is the perfect roasting temperature—hot enough to get a nice cook on the salmon and a slight roast on the asparagus without burning the garlic. While the oven heats up, line a large baking sheet with parchment paper or foil for super easy cleanup. You'll thank yourself later.01
-
Prepare the garlic butter sauce. In a small bowl, combine the melted butter, minced garlic, lemon juice, dried Italian seasoning, paprika (if using), and a good pinch of salt and pepper. Whisk it all together until it’s beautifully emulsified. You’ll notice the aroma is already incredible—that’s how you know you’re on the right track.02
-
Arrange the asparagus on the prepared baking sheet. Drizzle about half of the garlic butter sauce over the spears, then use your hands or tongs to toss them until they're evenly coated. Spread them out into a single layer to ensure they cook evenly and get those lovely roasted spots.03
-
Pat the salmon fillets completely dry with a paper towel. This is a crucial step for getting a nice surface on the fish rather than a steamy one. Season both sides of the fillets generously with salt and pepper. Place them right on top of the asparagus bed, nestling them in slightly.04
-
Now, pour the remaining garlic butter sauce over the salmon fillets. Make sure to get some of those minced garlic bits on top of each piece—that’s where the flavor magic happens. Use a pastry brush or the back of a spoon to spread the sauce evenly over the surface.05
-
Roast in the preheated oven for 12-15 minutes. The exact time will depend on the thickness of your salmon. You’re looking for the salmon to be opaque and flake easily with a fork, and the asparagus to be tender-crisp. The butter will be bubbly and fragrant.06
-
Carefully remove the pan from the oven. Let it rest for a minute or two—this allows the salmon to reabsorb some of its juices. Garnish with the freshly chopped parsley and serve immediately with extra lemon wedges on the side for squeezing over the top.07
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