Diethood » Recipes » Dinner Recipes » Seafood » Salmon » Oven Baked Salmon And Asparagus

Oven Baked Salmon And Asparagus

This Baked Salmon recipe makes tender, flaky salmon in a delicious lemon garlic butter sauce. Roasted with asparagus spears, this easy dinner is packed with flavor and comes together in just one pan. 

Scooping out a piece of salmon.


My culinary heart beats for salmon. Baking salmon is my favorite way to prepare this beautiful fish, and this recipe right here is my go-to about 50% of the time. The other 50% is dedicated to my Garlic Butter Baked Salmon. What I like more about this recipe is that it includes my favorite veggie, asparagus. With the best flavor combination – garlic, butter, and lemon – and ready in under 30 minutes, not only does this simple salmon and asparagus dinner come together super quickly and in just one pan, but it also requires only a handful of ingredients.

Why I Love This Salmon With Asparagus Recipe

  • Mix It Up: This salmon recipe is super adaptable. You can experiment with different seasonings, like herbs or chili flakes, and try various oils or a bit of honey and brown sugar to find what tastes best to you.
  • Tasty and Simple: It’s all about that lemon-garlic butter sauce and the side of asparagus. This meal is easy to make in one dish and delivers big on the tender, juicy salmon we all love.
  • The Secret’s in the Simplicity: Really, you can’t go wrong with butter, garlic, and lemon. You’ll see that you don’t need a lot of fancy ingredients to make a seafood dinner that everyone will be into.
Baked salmon and asparagus in a baking dish.


Gather these simple ingredients to create a delicious oven-baked salmon that everyone will rave about.

  • Salmon Fillets: You will need four salmon fillets, skin-on or skin-off.
  • Butter: Adds richness and helps to meld the flavors of the garlic, lemon, and herbs onto the salmon.
  • Garlic: Garlic powder could be used in a pinch, but fresh is preferred for its zesty kick.
  • Lemon (juiced and zest): Adds a bright, acidic contrast to the rich salmon and butter.
  • Maple Syrup: Honey or agave syrup can be a substitute.
  • Fresh Rosemary: You can also use dried rosemary. Thyme or oregano are good alternatives.
  • Salt and Fresh Ground Black Pepper: Variations like sea salt or kosher salt and freshly cracked pepper are all acceptable.
  • Lemon Slices: We will use them as a garnish to add visual appeal and additional lemon flavor.
  • Fresh Rosemary Leaves (optional): For an extra touch of flavor and garnish.
  • Fresh Chopped Parsley: Adds a fresh, green finish. Cilantro or basil could be used.

    How To Make Oven Baked Salmon

    Follow these straightforward steps to easily create a savory salmon and asparagus dish that’s as nutritious as it is delicious. This guide will walk you through the process, from prep to plate!

    1. Trim. First, snap off the woody ends of the asparagus.
    2. Prep. Arrange the asparagus in a baking dish; grease them with cooking spray and season with salt and pepper. Next, arrange the salmon fillets over the asparagus; set aside.
    3. Season the salmon. Make the garlic lemon butter paste and rub it all over the salmon fillets. Top the salmon with lemon slices and fresh rosemary.
    4. Cook. Bake the salmon at 400˚F for 17 to 20 minutes, or until the fish flakes easily and the asparagus is fork tender. For a light, crisp, and browned top, I suggest popping it under the broiler for the last 3 to 4 minutes. Watch it closely, and do not overcook. 
    5. Finish. Squeeze some lemon juice over the salmon, add fresh herbs if you’d like, and serve.
    Flaking salmon with a fork.

    Recipe Tips And Variations

    • Use fresh salmon: Fresh salmon will have a moist texture and a mild, delicate flavor. Look for salmon that is firm to the touch and has a bright pink color.
    • Don’t overcook it: Salmon is best when it is cooked to medium-rare or medium. Overcooking it will make it dry and less flavorful. To check if it is done, insert a fork into the thickest part of the fillet and look for an internal temperature of 145°F.
    • Season well: Salmon is mild-tasting, so it’s important to season it well with salt, pepper, and other seasonings of your choice. Don’t hesitate to play around with seasonings or marinades to tailor it to your taste!
    • Add some acidity: Squeeze some lemon or lime juice over the salmon before serving, it will balance the richness of the fish and enhance its flavor.
    • Let it rest: When you take it out of the oven, let it sit for a few minutes before serving to allow the fish to reabsorb its juices.

    Serving Suggestions

    Serve this salmon and asparagus dish with a side of quinoa zucchini fritters or a light couscous to soak up the flavorful juices. For a refreshing complement, consider a crisp, green goddess salad or my Japanese kani salad. A glass of chilled white wine, such as a Sauvignon Blanc or Pinot Grigio, would perfectly round out this meal! And a slice of banana pound cake, for good measure.

    Salmon and asparagus in a baking dish.

    Proper Storage

    Transfer the leftovers to an airtight container and refrigerate. It’s best to consume the salmon and asparagus within 2-3 days for optimal freshness and safety. To reheat, gently warm the leftovers in the oven or on the stovetop until heated through, but be careful not to overcook the salmon, as it can become dry.

        Salmon Recipes To Try

        Scooping out a piece of salmon.

        Oven Baked Salmon and Asparagus

        Katerina | Diethood
        Enjoy a nutritious and delicious oven-baked salmon and asparagus dinner flavored with a tasty lemon butter sauce.
        5 from 9 votes
        Servings : 4 serves
        Prep Time 10 minutes
        Cook Time 20 minutes
        Total Time 30 minutes


        For The Asparagus
        • 1 pound fresh asparagus, ends trimmed
        • cooking spray
        • salt and fresh ground black pepper, to taste
        For The Salmon
        • 4 salmon fillets, skin-on or skin-off, and each fillet should weigh about 5 to 6-ounces
        • 4 tablespoons butter, room temperature
        • 4 cloves garlic, minced
        • 1 lemon, juiced, juice divided
        • 1 tablespoon lemon zest
        • 1 tablespoon maple syrup
        • ½ tablespoon chopped fresh rosemary, you can use less or more, and you can also use other fresh herbs – doesn’t have to be rosemary
        • salt and fresh ground black pepper, to taste
        • lemon slices, cut into half moons
        • fresh rosemary leaves, optional
        • fresh chopped parsley, for garnish


        • Preheat the oven to 400˚F.
        • Lightly butter a 9×13 baking dish.
        • Arrange the asparagus in the baking dish; lightly coat the asparagus 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. Then, 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, I suggest popping it under the broiler for the last 3 to 4 minutes. Watch it closely, and do not overcook it.
        • Remove from the oven. Squeeze lemon juice over the salmon, garnish with fresh parsley, and serve.


        • Choose fresh, firm, bright pink salmon for the best texture and flavor.
        • Avoid overcooking. Aim for medium-rare to medium with an internal temperature of 145°F.
        • Season generously, as salmon has a mild taste.
        • Add lemon juice before serving to enhance the flavor.
        • Let the salmon rest a few minutes after cooking to absorb juices.
        • Cooking time will depend on the thickness of the fillets. Thicker salmon fillets will need extra time, while thinner ones will cook for around 16 to 17 minutes. Same rule for the asparagus; if it’s thin asparagus or thinner spears, it will cook up a lot faster than the salmon. Please try to use thicker spears so that everything cooks at the same time.
        • Store leftovers in an airtight container, refrigerated for up to 3 days or freeze it for up to 1 month.
        • Tip for leftovers: Chop up or flake the salmon into bite-sized pieces and toss it in this chopped salmon salad. You can also add it over a pile of grains for a hearty lunch the next day.


        Serving: 10 ounces | Calories: 344 kcal | Carbohydrates: 10 g | Protein: 31 g | Fat: 21 g | Saturated Fat: 9 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 6 g | Trans Fat: 0.5 g | Cholesterol: 108 mg | Sodium: 163 mg | Potassium: 981 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 1279 IU | Vitamin C: 24 mg | Calcium: 66 mg | Iron: 4 mg

        Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

        Course: Dinner
        Cuisine: American, Italian, Mediterranean
        Keyword: baked salmon, easy salmon recipe
        Did you make this recipe?Leave a Rating!


        Scroll to Top