Here’s a simple, elegant salmon and asparagus dish you can make in under 30 minutes—perfect for a weeknight or a light dinner.
Lemon Garlic Salmon & Asparagus
Ingredients
- 4 salmon fillets (5–6 oz each)
- 1 bunch asparagus, trimmed
- 3 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 lemon (zest + juice)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- Optional: grated Parmesan, fresh dill, or parsley
Instructions
1. Prep
- Preheat oven to 400°F (205°C).
- Line a baking sheet with parchment or foil.
2. Season
- Arrange salmon and asparagus on the sheet.
- Drizzle with olive oil.
- Sprinkle garlic, salt, pepper, paprika, and lemon zest over everything.
- Toss asparagus lightly; keep salmon skin-side down if it has skin.
3. Bake
- Bake 12–15 minutes, depending on thickness of salmon.
- Salmon should flake easily and asparagus should be tender but crisp.
4. Finish
- Squeeze fresh lemon juice over the top.
- Optional: sprinkle Parmesan on asparagus during the last 3 minutes of baking.
Variations
- Sheet-pan honey mustard: Add 1 tbsp honey + 1 tbsp Dijon to olive oil
- Garlic butter: Swap olive oil for melted butter
- Asian-style: Use soy sauce, sesame oil, and a drizzle of honey
- Air fryer: 390°F for 7–9 minutes
Tips
- Thicker asparagus goes under salmon so everything cooks evenly
- Don’t overcook salmon—it keeps cooking after you pull it out
- Serve with rice, quinoa, or roasted potatoes
If you want, I can give you a one-pan creamy salmon & asparagus or a grilled version for summer.
