Sheet Pan Salmon with Charred Asparagus and Lemon Butter
Ingredients
- 4 fillets (6 ounces each)salmon fillets (skin-on)
- 1 poundasparagus
- 3 tablespoonolive oil
- 3 tablespoonbutter
- 1lemon
- 3 clovesgarlic
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 3 cloves garlic.
- 02
Juice 1 lemon.
Method
- 01
Preheat oven to 425°F. Line a large sheet pan with parchment paper.
- 02
Trim the woody ends from asparagus (snap each spear where it naturally breaks). Toss asparagus with 1 1/2 tablespoons olive oil, salt, and pepper. Spread in a single layer on one side of the sheet pan.
- 03
Roast asparagus for 8 minutes until it begins to soften.
- 04
Pat salmon fillets dry. Brush the center of the pan with remaining 1 1/2 tablespoons olive oil. Place salmon skin-side down among the asparagus. Season salmon with salt and pepper.
- 05
Return pan to oven and roast for 10 to 12 minutes, until salmon flakes easily with a fork and asparagus is tender and lightly charred at the tips.
- 06
While the pan finishes cooking, melt butter in a small skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat and stir in lemon juice and red pepper flakes.
- 07
Transfer salmon and asparagus to plates. Drizzle the lemon butter over everything and serve immediately.
Spice Tips
If you like heat, increase the red pepper flakes to 1/2 teaspoon or add a small pinch of cayenne. A sprinkle of smoked paprika adds depth. Fresh dill or parsley scattered over the finished dish brightens the plate.
This recipe cooks start-to-finish in about 25 minutes. For extra flavor, serve with crusty bread to soak up the lemon butter.