Oven Baked Salmon and Asparagus

5 from 9 votes

Enjoy a nutritious and delicious baked salmon dinner paired with tender asparagus and drizzled with a flavorful lemon butter sauce.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American, Italian, Mediterranean

Keyword: baked salmon, easy salmon recipe, oven baked salmon

Servings: serves

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 freshly 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 9x13 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.