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Sheet Pan Lemon Garlic Butter Salmon

Sheet pan lemon garlic butter salmon roasts with asparagus on one baking sheet for an easy dinner. The salmon is brushed with lemon, garlic, and melted butter, then cooked until it reaches 145°F.
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Prep Time 10 minutes
Cook Time 15 minutes
resting 2 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

For the salmon and asparagus
  • 4 salmon 6-ounce skin-on fillets, about 1 inch thick
  • 1 lb asparagus trimmed
For the lemon garlic butter
  • 4 tbsp unsalted butter melted
  • 2 cloves garlic minced
  • 1 lemon medium, zested and juiced
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 large rimmed baking sheet

Method
 

Prepare the salmon and asparagus
  1. Heat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Arrange the salmon skin-side down on the baking sheet and spread the asparagus around it.
Make the lemon garlic butter
  1. Whisk the melted butter, garlic, lemon zest, lemon juice, salt, and pepper in a small bowl.
  2. Brush the mixture over the salmon and asparagus.
Roast and serve
  1. Roast for 12 to 15 minutes, until the asparagus is tender and the thickest part of the salmon reaches 145°F.
  2. Let the salmon rest on the pan for 2 minutes before serving.

Notes

For tender salmon, check the thickest part with an instant-read thermometer. Refrigerate leftovers for up to 3 days; freezing is possible, though the asparagus may soften when thawed. For a dairy-free option, use plant-based butter.