Oven Baked Salmon and Asparagus with Garlic Lemon Butter Sauce – Oven baked Salmon and fresh Asparagus tossed in a delicious lemon garlic butter sauce and baked to a juicy and flaky perfection. This salmon recipe is a low carb, 30-minute meal packed with amazing flavors, and it all comes together in just one pan.
Baked Salmon is my favorite way to prepare this beautiful fish, and this recipe is my go-to, 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 veg, asparagus.
With the best flavor combination and ready in under 30 minutes, not only does this simple salmon and asparagus dinner come together super quickly and in just one pan, it also requires just a handful of ingredients. I think I mentioned them all in that long title up there. 👆 🤷♀️
I’m just sayin’ though; the key to making awesome seafood dinner will forever and always only require butter, garlic, and lemons. Amiright? ‘course I am! Red Lobster made a business out of it. 😉
WHY DO WE PUT LEMON ON FISH?
- The short answer is that lemon helps with eliminating that “fish smell”. Now, fresh fish should not taste nor smell “fishy”, but lemon works well to counter those briny flavors that you find in seafood.
- Also, for a perfectly balanced flavor, you always need a bit of acid, some salt, a bit of sweet, some fat, and a little of savory.
HOW TO MAKE OVEN BAKED SALMON
This recipe requires very little hands-on time. We’re not sautéing nor chopping anything here; just pop it in the oven and be done. 👏
- First and foremost, snap off the woody ends of the asparagus.
- Layer asparagus in a lightly buttered baking dish; spray with cooking spray and season with salt and pepper.
- Next, arrange the salmon fillets over the asparagus; set aside.
- Make the Garlic Lemon Butter PASTE and rub all over the salmon fillets. AND for the paste, use this Low Carb, Sugar Free, Keto Friendly Maple Syrup. It’s reallllllyyyy good!
- Top salmon with lemon slices and fresh rosemary.
- Bake at 400˚F for 17 to 20 minutes, or until fish flakes easily and asparagus is fork tender. For a light crisp and browned top, I suggest to pop it under the broiler for the last 3 to 4 minutes. Watch it closely and do not overcook.
- Squeeze some lemon juice over the salmon, add fresh herbs if you’d like, and serve.
Nothin’ to it! I say, whip up this quick and delicious salmon recipe, like, right now! The bright lemon flavors pair perfectly with butter and garlic, and the bit of rosemary adds a pungent touch to this wonderfully healthy meal.
Tip for leftovers: Chop up or flake the salmon into bite size pieces and toss it in salads. You can also add it over a pile of grains and have yourself a hearty lunch the next day.
HOW TO STORE LEFTOVER SALMON
- Store completely cooled salmon in an airtight container and keep in the fridge for up to 3 days.
HOW TO FREEZE COOKED SALMON
- STORE the cooked and completely cooled fish in a shallow airtight container. Freeze for up to ONE month.
MORE SALMON RECIPES
- Stuffed Salmon with Spinach and Artichoke Dip
- Flourless Salmon Piccata in Foil
- Maple Mustard Salmon in Foil
- Brown Sugar Glazed Salmon
TOOLS USED IN THIS RECIPE
Oven baked Salmon and fresh Asparagus tossed in a delicious lemon garlic butter sauce and baked to a juicy and flaky perfection. This salmon recipe is a low carb, 30 minute meal packed with amazing flavors, and it all comes together in just one pan.
- 1 pound fresh asparagus, ends trimmed
- cooking spray
- salt and fresh ground pepper, to taste
- 4 (6-ounces each) salmon fillets, skin-on or skin-off
- 4 tablespoons butter, room temperature
- 4 cloves garlic, minced
- 1 lemon, juiced, juice divided
- 1 tablespoon lemon zest
- 1 tablespoon Low carb Keto-friendly Maple Syrup
- 1/2 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 pepper, to taste
- lemon slices, cut into half moons
- fresh rosemary leaves, optional
- fresh chopped parsley, for garnish
- Preheat oven to 400˚F.
- Lightly butter a 9x13 baking dish.
- Layer asparagus in the baking dish; lightly coat asparagus with cooking spray, season with salt and pepper, and toss to combine.
- Arrange 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 salmon fillets all over with the paste.
- Top each fillet with lemon slices and add few fresh rosemary leaves, if using.
- Bake for 17 to 20 minutes, or until fish flakes easily and asparagus is fork tender. For a light crisp and browned top, I suggest to pop it under the broiler for the last 3 to 4 minutes. Watch it closely and do not overcook.
- Squeeze some lemon juice over the salmon, add fresh parsley, and serve.
WW FREESTYLE POINTS: 5
NET CARBS: 5
- Cooking time will depend on the thickness of the fillets. Thicker salmon fillets will need extra time, while thinner ones will cook in 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.
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