Sheet Pan Salmon & Asparagus
Ingredients
- 4 (6-ounce) skin-on or skinless salmon fillets, about 1 to 1.5 inches thick
- 1.5 pounds fresh asparagus, tough ends trimmed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 large lemon (zest of whole, juice of half)
- 2 tablespoons fresh parsley, finely chopped
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Position an oven rack in the center and preheat to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
- On the baking sheet, toss the asparagus with olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread in a single layer.
- Roast the asparagus alone for 10 minutes.
- While asparagus roasts, pat salmon fillets completely dry and season with remaining salt and pepper.
- In a small bowl, whisk together melted butter, minced garlic, lemon zest, and optional red pepper flakes.
- Remove the pan from the oven. Push asparagus to the sides and place salmon in the center. Spoon about two-thirds of the butter sauce over the salmon.
- Return the pan to the oven and roast for an additional 10-12 minutes, or until salmon flakes easily and reaches an internal temperature of 135°F.
- Remove from oven, squeeze fresh lemon juice over everything, drizzle with remaining sauce, and garnish with parsley before serving.
Notes
For best results, use an instant-read thermometer to check the salmon's internal temperature, pulling it from the oven at 135°F for a perfect medium.