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Sheet Pan Lemon Garlic Butter Salmon

Sheet pan lemon garlic butter salmon roasts with asparagus for an easy dinner with flaky fish and tender vegetables. A bright butter sauce made with fresh lemon and garlic coats each salmon portion.
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Prep Time 10 minutes
Cook Time 20 minutes
resting 3 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb asparagus medium, trimmed
  • 1 tbsp olive oil
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper divided
  • 1.5 lb salmon skin-on, cut into 4 equal portions
  • 3 tbsp unsalted butter melted
  • 2 cloves garlic minced
  • 1 lemon medium, zested and juiced
  • 1 tbsp parsley fresh, chopped

Equipment

  • 1 18x13-inch rimmed sheet pan

Method
 

  1. Heat the oven to 400°F and line a rimmed 18x13-inch sheet pan with parchment paper.
  2. Toss the asparagus with the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on the pan.
  3. Spread the asparagus in an even layer and roast for 5 minutes.
  4. Stir the melted butter, garlic, lemon zest, and lemon juice together in a small bowl.
  5. Arrange the salmon portions skin-side down on the pan.
  6. Season the salmon with the remaining salt and pepper.
  7. Brush the tops of the salmon with the lemon-garlic butter.
  8. Bake for 12 to 15 minutes, until the thickest part of the salmon reaches 145°F and the asparagus is tender.
  9. Sprinkle with the parsley.
  10. Let the salmon rest for 3 minutes before serving.

Notes

For best results, check the temperature at the thickest part of the salmon. Refrigerate leftovers for up to 3 days; cooked salmon can be frozen. For a dairy-free swap, use olive oil in place of the butter.