Rosemary Lemon Baked Salmon with Asparagus
Enjoy a nutritious and delicious baked salmon dinner paired with tender asparagus and drizzled with a flavorful lemon butter sauce. Quick to prepare and perfect for any night of the week.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 pound fresh asparagus ends trimmed
- cooking spray
- salt and freshly ground black pepper to taste
- 4 fillets salmon skin-on or skin-off, each fillet about 5 to 6-ounces
Lemon Butter Sauce
- 4 tablespoons butter room temperature
- 4 cloves garlic minced
- 0.5 lemon lemon juice divided
- 1 tablespoon lemon zest
- 1 tablespoon maple syrup
- 0.5 tablespoon chopped fresh rosemary can use less or more, or other fresh herbs
- salt and freshly ground black pepper to taste
Garnish
- lemon slices cut into half moons
- fresh rosemary leaves optional
- fresh chopped parsley for garnish
Instructions
Preparation Steps
- Preheat the oven to 400°F.
- Lightly butter a 9x13 baking dish.
- Arrange the asparagus in the baking dish; lightly coat with cooking spray, season with salt and pepper, and toss to combine.
- Arrange the salmon fillets over the asparagus and set aside.
- In a small bowl, combine butter, garlic, half of the lemon juice, lemon zest, maple syrup, rosemary, salt, and pepper. Mash with a fork to create a paste.
- Rub the paste all over the fish fillets. Top each fillet with lemon slices and add a few fresh rosemary leaves, if using.
- Bake for 17 to 20 minutes, or until the fish flakes easily and the asparagus is fork-tender. For a light, crisp, and browned top, pop it under the broiler for the last 3 to 4 minutes, watching closely to avoid overcooking.
- Remove from the oven. Squeeze lemon juice over the salmon, garnish with fresh parsley, and serve.
Notes
This recipe is perfect for a quick and healthy weeknight meal. The lemon butter sauce adds a bright and flavorful touch to the salmon and asparagus.