Garlic Butter Salmon with Asparagus

Salmon fillets are brushed with garlic butter and baked on a sheet pan with asparagus until just cooked through. Lemon wedges are served alongside for squeezing over the fish and vegetables.

By Julienne

Cook time: 16 minutes

Servings: 4

Ingredients

• 45 g unsalted butter melted
• 12 g garlic finely minced
• 2 g lemon zest finely grated
• 15 ml lemon juice freshly squeezed
• 3 g fine salt
• 1.5 g black pepper freshly ground
• 450 g asparagus trimmed
• 15 ml olive oil
• 3 g fine salt
• 0.5 g black pepper freshly ground
• 680 g salmon fillets skin on or off, patted dry
• 4 g flat-leaf parsley chopped
• 1 unit lemon wedges for serving

Instructions

1. Heat the oven to 220 C. Line a rimmed sheet pan with parchment paper. Oven fully preheated and pan lined.
2. In a small saucepan or microwave-safe bowl, melt the butter. Stir in the garlic, lemon zest, lemon juice, 3 g of the salt, and 1 g of the black pepper. Garlic butter is combined and fragrant.
3. Put the asparagus on the sheet pan. Drizzle with the olive oil and season with 3 g of the salt and 0.5 g of the black pepper. Toss to coat, then spread into an even layer. Asparagus is lightly coated and arranged in a single layer.
4. Push the asparagus to the sides of the pan and place the salmon fillets in the center. Brush the tops and sides of the salmon with the garlic butter, using all of it now. Salmon is evenly coated with garlic butter.
5. Bake for 10 to 13 minutes, until the salmon flakes at the center and reaches 52 to 55 C for medium or 60 C for fully cooked. The asparagus should be crisp-tender and lightly browned at the tips. Salmon flakes and asparagus is tender with browned edges.
6. Spoon any butter left on the pan over the salmon and asparagus, then finish with parsley if using. Serve with the lemon wedges and the remaining 0 g of reserved seasoning is not needed. The dish is glossy and ready to serve.