Ingredients
1 pound fresh asparagus, trimmed
1 tablespoon olive oil
4 salmon fillets (about 4–6 ounces each)
1 large lemon
2 tablespoons unsalted butter, cut into 4 small slices
Salt, to taste
Freshly ground black pepper, to taste
Instructions
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- Arrange the trimmed asparagus on the baking sheet. Drizzle with olive oil, toss to coat, and season with salt and pepper. Spread into a single layer along the sides of the pan.
- Pat the salmon fillets dry with paper towels and place them in the center of the baking sheet.
- Cut the lemon in half. Squeeze juice from one half evenly over the salmon. Season with salt and pepper.
- Place a slice of butter on top of each salmon fillet. Slice the remaining lemon half into rounds and place one slice over each piece of salmon.
- Bake for 8–12 minutes, depending on thickness, until the salmon flakes easily with a fork and reaches your desired doneness.
- Remove from oven and serve immediately.
Notes
- Allow salmon to rest at room temperature for 20–30 minutes before baking to promote even cooking.
- Choose fillets of similar thickness so they cook at the same rate.
- If using thinner salmon pieces, begin checking for doneness at the 8-minute mark.
- For crispier asparagus, avoid overcrowding the pan.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 min
- Cook Time: 12 min