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Easy One-Pan Garlic Butter Salmon with Asparagus

one-pan garlic butter salmon - featured image
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A quick and easy one-pan recipe featuring garlic butter salmon and roasted asparagus, perfect for busy weeknights or impressing guests with minimal cleanup.

Ingredients

Scale
  • 4 salmon fillets, skin-on or skinless, about 6 oz each
  • 1 bunch fresh asparagus, trimmed
  • 4 tablespoons unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 lemon, thinly sliced
  • 1 tablespoon olive oil
  • Salt, to taste
  • Black pepper, freshly ground, to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Rinse and trim the tough ends (about 1-2 inches) off the asparagus. Pat dry and set aside.
  3. In a small bowl, combine softened butter with minced garlic, a pinch of salt, and freshly ground black pepper. Stir until well blended.
  4. Place your oven-safe skillet over medium heat and add the olive oil. Once shimmering, add the asparagus and sauté for about 2-3 minutes until they start to soften. Season with salt and pepper.
  5. Push the asparagus to the sides of the skillet, creating space in the center for the salmon fillets.
  6. Pat salmon fillets dry with paper towels, season both sides with salt and pepper. Place them skin-side down (if skin-on) in the center of the skillet.
  7. Spoon half of the garlic butter mixture evenly over the salmon fillets. Lay lemon slices over the top and scatter a few small dollops of the remaining garlic butter over the asparagus.
  8. Let the salmon cook undisturbed on the stovetop for about 3-4 minutes until the edges start to turn golden and the bottom has a nice crust.
  9. Transfer the skillet to the oven and roast everything for 7-10 minutes, depending on the thickness of your fillets, until the salmon flakes easily with a fork and the asparagus is tender-crisp.
  10. Remove skillet from oven, sprinkle chopped fresh parsley over the top, and squeeze a little extra lemon juice if desired. Serve immediately.

Notes

If butter browns too quickly on the stove, reduce heat to avoid burning. Timing is key to avoid overcooking salmon or undercooking asparagus. For dairy-free, substitute butter with plant-based spread or olive oil. Leftovers keep well for 2 days refrigerated; reheat gently to avoid drying out.

Nutrition

Keywords: salmon, garlic butter, asparagus, one-pan, easy dinner, healthy, quick recipe, weeknight meal

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