RESET360 with Camille McLaughlin
May Pick: Dinner

Salmon with Asparagus and Garlic Butter

Salmon fillets and spring asparagus roasted together on one pan, then topped with a melting garlic, lemon, and herb butter.

Why you'll love Salmon with Asparagus and Garlic Butter

This is the dinner for the weeks in May when asparagus is at its peak, sweet and snapping fresh at the market. Salmon fillets and the spears roast side by side on one sheet pan, and a soft butter mashed with garlic, lemon zest, parsley, and chives melts over both as they come out of the oven, pooling into a sauce you can spoon over every bite.

Timing is the technique. Medium asparagus and a thick salmon fillet need nearly the same time at high heat, so the spears get a five-minute head start, which lets their tips brown while the fish roasts gently in the middle of the pan. The salmon goes in with a little of the garlic butter spread on top, so it bastes as it cooks, and the rest of the butter goes on at the end with its garlic and herbs still fresh, for a brighter flavor.

Dinner is on the table in under half an hour with one pan to wash. It is protein, a real fat, and a green vegetable, and the plate feels complete as it is.

Quick overview: This Salmon with Asparagus and Garlic Butter takes 10 min of hands-on time and about 30 min in all and makes 4 servings, each 1 salmon fillet with about 6 asparagus spears. You'll need a sheet pan.

Jump to recipe

Salmon and asparagus with melting garlic herb butter on a sheet pan
Prep 10 minCook 20 minTotal 30 minServes 4Serving 1 salmon fillet with about 6 asparagus spearsYou'll need Sheet pan

Ingredients

  • 4 tbsp butter, softened
  • 3 cloves garlic, finely grated
  • 1 tsp finely grated lemon zest
  • 2 tbsp finely chopped parsley
  • 1 tbsp finely chopped chives
  • 1 tsp fine sea salt, divided
  • freshly ground black pepper
  • a pinch of red pepper flakes, optional
  • 1 lb medium-thick asparagus, woody ends snapped off
  • 1 tbsp olive oil
  • 4 skin-on salmon fillets (6 oz each, about 1 inch thick)
  • 1 lemon, cut into wedges, to serve

Instructions

  1. Make the garlic butter: Mash the softened butter with the garlic, lemon zest, parsley, chives, 1/4 teaspoon of the salt, a few grinds of pepper, and the red pepper flakes if using, until it is evenly flecked with green. Butter at room temperature takes in the garlic and herbs smoothly, and making it first gives the flavors a few minutes to meld.
  2. Heat the oven: Heat the oven to 425°F (220°C) with a rack in the middle.
  3. Start the asparagus: Toss the asparagus with the olive oil and 1/4 teaspoon of the salt on a large rimmed sheet pan, and spread the spears in a single layer along both long sides of the pan, leaving the center open. Roast for 5 minutes. The head start lets the spears brown a little and finish at the same time as the fish.
  4. Add the salmon: Pat the salmon dry and season the flesh with the remaining 1/2 teaspoon of salt and some pepper. Set the fillets skin side down in the open center of the sheet pan and spread about 1 teaspoon of the garlic butter over each. Roast for 12 to 15 minutes, until the salmon flakes easily with a fork and reads 145°F (63°C) in the thickest part, and the asparagus is tender with browned tips. Drying the fish lets the butter cling and the surface color instead of steaming.
  5. Finish with the butter: Take the pan out and dot the remaining garlic butter over the salmon and asparagus right away, letting it melt for a minute. The heat of the fish and spears softens the raw garlic just slightly and keeps the herbs bright.
  6. Serve: Lift each fillet off its skin with a thin spatula if you like, or serve it skin on, with the asparagus and lemon wedges. Spoon the melted butter from the pan over everything.

Storage and leftovers

Refrigerate leftover salmon and asparagus in a sealed container within 2 hours and eat them within 3 days.

Leftover salmon is good cold, flaked over greens. To serve it warm, cover it and heat it in a 275°F (135°C) oven for about 15 minutes, until it reaches 165°F (74°C); the low heat keeps it moist. The garlic butter, made ahead and wrapped tightly, keeps 4 days in the refrigerator or 3 months in the freezer.

Variations

  • Dill and caper butter: Use chopped fresh dill in place of the parsley and mash in 1 tablespoon of chopped capers.
  • Green beans: Use trimmed green beans in place of the asparagus and give them a 10-minute head start.
  • Halibut or cod: Use thick white fish fillets in place of the salmon and roast them 10 to 12 minutes, to 145°F (63°C).
  • Warm spice: Mash 1/2 teaspoon of sweet paprika and a pinch of cumin into the butter for a warmer flavor.

Notes and tips

  • Match the asparagus to the fish: Medium-thick spears finish with a 1-inch fillet. Pencil-thin spears need no head start; add them with the fish.
  • Snap the ends: Bend each spear near its base and it breaks right where the woody part ends.
  • Use a thermometer: Fillets vary in thickness, and an instant-read thermometer in the thickest part tells you exactly when the salmon reaches 145°F (63°C).
  • Soften the butter quickly: Cut cold butter into small cubes and leave it on the counter for 15 minutes, or grate it on the large holes of a box grater.

Nutrition and mindful eating

  • Salmon brings protein and the long-chain omega-3 fats EPA and DHA, along with vitamin D and selenium.
  • Asparagus is a non-starchy spring vegetable with folate, vitamin K, and fiber, including inulin, a fiber that feeds the bacteria in your gut.
  • Butter and olive oil are the real fats, and they carry the garlic, lemon, and herbs into every bite.
  • Garlic, lemon zest, and fresh herbs bring big flavor to a simple plate, so a light hand with salt is enough.
  • As you eat, notice the rich, buttery salmon against the green snap of the asparagus, and check in later in the evening: a dinner like this should hold you comfortably at least 3 hours and likely until morning, with no pull toward a sweet snack.

Frequently asked questions

Have a question about this Salmon with Asparagus and Garlic Butter? Start here, with the questions people ask most.

Can I use skinless salmon?

Yes. Skinless fillets cook a minute or two faster, so start checking at 10 minutes.

Can I use frozen salmon?

Yes. Thaw it overnight in the refrigerator, then pat it very dry before seasoning.

What if my fillets are thinner?

Thin tail pieces cook in 8 to 10 minutes. Add them to the pan a few minutes after thicker ones so everything finishes together.

Can I make the garlic butter ahead?

Yes. Roll it into a log in plastic wrap and refrigerate it for up to 4 days or freeze it for up to 3 months. Slice off coins as you need them.

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Tags: May Pick, Dinner, American, 30 Minutes or Less