This Oven Baked Salmon Recipe makes tender, flaky salmon in a delicious lemon garlic butter sauce. Roasted with asparagus spears, this low-carb dinner is packed with flavor and comes together in just one pan.
Easy Baked Salmon Fillets
Discover the rich, aromatic oven-baked salmon – a dish that promises tender, succulent salmon drenched in a luscious lemon-garlic butter sauce. This low-carb meal also features crunchy asparagus and a range of flavors, all cooked together in one pan.
I confess, my culinary heart beats for salmon. Baking salmon is my favorite way to prepare this beautiful fish, and this recipe 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 veg, 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 just a handful of ingredients.
P.S. 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 in Fish?
Primarily, lemon works wonders in mitigating any “fishy smell,” even though fresh fish shouldn’t carry that smell. Moreover, lemon helps strike a perfect flavor balance, countering the briny undertones commonly associated with seafood.
This is a basic recipe that serves as a great starting point. You can experiment with different seasonings, marinades, or toppings to suit your taste. Some great options include herbs like dill, basil, or cilantro. You can also add a pinch of chili flakes for a little extra heat. You can also try different types of oils like sesame oil or even add honey and brown sugar to give it a sweet and savory taste.
Preparing Baked Salmon with Veggies
- 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.
See, 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 rosemary adds an aromatic touch to this wonderfully healthy meal. Feel free to experiment with different seasonings or marinades for the salmon and asparagus to suit your taste.
Tips For Baked Salmon
- 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.
- Use your favorite cooking method: Baking is a great way to cook salmon as it allows the fish to cook evenly and retain its moisture. However, you can also grill, pan-sear, or poach salmon for different results.
- Season well: Salmon is mild-tasting, so it’s important to season it well with salt, pepper, and other seasonings of your choice.
- 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.
Salmon Recipes To Try
- Stuffed Salmon with Spinach and Artichoke Dip
- Crab Stuffed Salmon
- Flourless Salmon Piccata in Foil
- Maple Mustard Salmon in Foil
- Brown Sugar Glazed Salmon
Oven Baked Salmon and Asparagus with Garlic Lemon Butter Sauce
- 1 pound fresh asparagus, ends trimmed
- cooking spray
- salt and fresh ground black pepper, to taste
- 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 oven to 400˚F.
- Lightly butter a 9×13 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 paste all over the salmon fillets.
- Top each fillet with lemon slices and add a 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.
- Remove from 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 and keep it refrigerated for up to 3 days.
- To freeze, store the cooked and completely cooled fish in a shallow airtight container. Freeze for up to ONE month
- Tip for leftovers: Chop up or flake the salmon into bite-sized pieces and toss it in a salad. You can also add it over a pile of grains for a hearty lunch the next day.
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.