This Sheet-Pan Garlic Butter Salmon & Asparagus is everything you want in a weeknight dinner: bold, fresh flavors, minimal cleanup, and just the right touch of elegance to make everyone feel special at your table. Tender, flaky salmon fillets nestle beside bright, crisp-tender asparagus and vibrant red onion, all cloaked in a luscious garlic-parsley butter with sunny lemon. It’s a meal that comes together with ease but tastes like a restaurant specialty. Sheet-Pan Garlic Butter Salmon & Asparagus has become my go-to when I’m craving something satisfying and beautiful that doesn’t demand hours in the kitchen.
Ingredients You’ll Need
What makes this dish shine are its straightforward, honest ingredients—each one adding a little pop of flavor, color, or aroma. Here’s what you’ll need (and why you need it) to achieve the perfect Sheet-Pan Garlic Butter Salmon & Asparagus.
- Salmon fillets: Choose fresh, center-cut pieces for even cooking and rich, buttery texture.
- Asparagus: Trimmed for tender stalks; the ultimate spring vegetable for crispness and color.
- Red onion: Sliced into wedges for a mellow, sweet earthiness after roasting.
- Olive oil: Helps veggies roast to golden, caramelized perfection.
- Unsalted butter: The heart of the garlic butter, adding creamy richness without overpowering the salmon.
- Garlic: Four cloves for robust, crave-worthy aroma and flavor.
- Fresh parsley: Adds herbaceous brightness and a fresh pop of color.
- Lemon (zested and juiced): Essential for lifting and balancing the buttery richness.
- Salt and black pepper: Unlocks flavor in every component—season generously but wisely!
- Lemon wedges for serving: A final flourish of tangy freshness at the table.
How to Make Sheet-Pan Garlic Butter Salmon & Asparagus
Step 1: Preheat and Prep Your Sheet Pan
Begin by preheating your oven to 400°F (200°C) and moving a rack to the upper third—this proximity to the heat ensures even roasting. Line a large, rimmed sheet pan with parchment or foil for easier cleanup, then get ready to build your flavor base.
Step 2: Arrange and Roast the Veggies
Place your trimmed asparagus on one side of the sheet pan and red onion wedges on the other. Drizzle with olive oil, sprinkle with salt and pepper, and toss until the vegetables are glistening and coated on all sides. Slide your pan into the oven and let those veggies roast for 10 minutes; you want the onions just beginning to soften and the asparagus turning vibrant green.
Step 3: Season and Flavor the Salmon
While the vegetables start roasting, pat your salmon fillets dry and season them with salt and black pepper on both sides. In a bowl, whisk together the melted butter, minced garlic, chopped parsley, lemon zest, and lemon juice. This is the magical garlic butter that transforms Sheet-Pan Garlic Butter Salmon & Asparagus from simple to sensational.
Step 4: Add Salmon to the Pan
Pull your partially roasted veggies from the oven, gently pushing them to the sides to make a space in the center for the salmon. Nestle the fillets down the middle, then spoon most of the garlic butter mixture over the salmon to soak into every crevice. Drizzle whatever remains over the veggies to tie all the flavors together.
Step 5: Bake and Broil for the Perfect Finish
Return the pan to the oven and bake for 8 more minutes. Then, turn the oven to broil and cook for 3 to 5 minutes more—watch closely, you want the salmon just cooked through and lightly browned on top, but still juicy. This finishing blast brings out those gorgeous, buttery golden edges that make Sheet-Pan Garlic Butter Salmon & Asparagus irresistible.
Step 6: Serve and Savor
Garnish with extra chopped parsley and serve with lemon wedges for that final flourish of freshness. The colors, aromas, and flavors will have everyone at the table excited even before their first bite!
How to Serve Sheet-Pan Garlic Butter Salmon & Asparagus
Garnishes
Keep it classic and bright with loads of fresh chopped parsley or dill sprinkled across the salmon and veggies. Lemon wedges on the side let each person add their own brightness, and if you’re feeling playful, a few thinly sliced radishes or a dash of flaky sea salt add something special.
Side Dishes
This dish really is a one-pan wonder, but if you’d like to round out the meal, think fluffy herbed rice, a simple couscous salad, or even some roasted baby potatoes. For a lighter touch, a mixed greens salad with a citrus vinaigrette makes a lovely pairing with Sheet-Pan Garlic Butter Salmon & Asparagus.
Creative Ways to Present
For a show-stopping family-style presentation, bring the whole sheet pan straight to the table and let everyone serve themselves. Or, plate salmon atop a swoosh of creamy mashed potatoes, nestle asparagus and onions artfully to the side, and spoon over any extra garlic butter from the pan for a bistro-worthy touch.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Sheet-Pan Garlic Butter Salmon & Asparagus in an airtight container in the fridge for up to two days. Keep the salmon and vegetables together so the flavors continue to mingle and develop.
Freezing
You can freeze cooked salmon, but the vegetables’ texture won’t be quite the same after thawing. For best results, freeze only the salmon fillets (individually wrapped, then in a freezer bag) for up to one month. Defrost overnight in the fridge before reheating.
Reheating
To maintain the best texture, reheat leftovers in a 300°F oven until just warmed through, about 10 minutes. If you’re short on time, a quick microwave works, but be sure to use low power and cover the dish with a damp paper towel to prevent drying out. Don’t overheat, as salmon can lose moisture quickly!
FAQs
Can I use other vegetables besides asparagus?
Definitely! Sheet-Pan Garlic Butter Salmon & Asparagus is wonderfully adaptable. Try green beans, broccolini, or even zucchini—just slice thicker veggies thinly so everything roasts at the same rate.
Should I marinate the salmon first?
If you have a few extra minutes, marinating the salmon in half of the garlic butter for 15 minutes before baking really deepens the flavor. But if you’re short on time, you’ll still get great results without marinating.
How do I tell when the salmon is done?
The salmon is ready when it flakes gently with a fork and the flesh turns opaque. Using a meat thermometer, aim for 125-130°F in the thickest part of the fillet for perfectly moist fish.
Is this dish suitable for meal prep?
Yes! Sheet-Pan Garlic Butter Salmon & Asparagus is an awesome meal-prep option. Portion it into containers with rice or quinoa and enjoy within two days for maximum freshness.
Can I use frozen salmon fillets?
You sure can. Thaw the salmon completely in the fridge, then pat dry before seasoning and baking. Frozen fillets may release a little more liquid, so don’t skip that patting-dry step for best flavor.
Final Thoughts
If you’re looking for a meal that’s as vibrant and welcoming as it is speedy and stress-free, you truly can’t go wrong with Sheet-Pan Garlic Butter Salmon & Asparagus. It’s bright, buttery, and absolutely crave-worthy! Go ahead and add it to your recipe rotation—you and your loved ones will be hoping for leftovers.
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Sheet-Pan Garlic Butter Salmon & Asparagus Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Sheet-Pan Garlic Butter Salmon & Asparagus recipe is a simple and delicious one-pan meal that combines perfectly cooked salmon with tender asparagus, red onions, and a flavorful garlic butter sauce. It’s an easy and impressive dish that is perfect for a weeknight dinner or entertaining guests.
Ingredients
Salmon:
- 4 salmon fillets (about 6 ounces each)
Vegetables:
- 1 pound asparagus, trimmed
- 1 medium red onion, cut into wedges
Seasoning and Butter:
- 2 tablespoons olive oil
- ½ cup unsalted butter, melted
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 lemon, zested and juiced
- Salt and black pepper, to taste
- Lemon wedges, for serving
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and position a rack in the upper third of the oven.
- Prepare the vegetables: Arrange the asparagus and red onion on a large rimmed sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat. Bake for 10 minutes.
- Prepare the salmon: Season the salmon fillets with salt and pepper.
- Make the garlic butter: In a small bowl, mix melted butter, garlic, parsley, lemon zest, and lemon juice.
- Assemble and bake: Remove the sheet pan from the oven, push the vegetables to the edges, and place the salmon fillets in the center. Spoon most of the garlic butter over the salmon and drizzle the remainder over the vegetables. Bake for 8 minutes, then broil for 3–5 minutes until salmon is cooked through and golden.
- Serve: Serve immediately with lemon wedges and extra parsley for garnish.
Notes
- For extra flavor, marinate the salmon in half of the garlic butter for 15 minutes before cooking.
- If asparagus spears are thick, peel the lower stems for even tenderness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sheet Pan Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with vegetables
- Calories: 430
- Sugar: 4 g
- Sodium: 240 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg
