Description
Juicy salmon, and crispy asparagus is slathered with lemon dill butter and roasted until perfection. This easy recipe is quick and easy, great for weeknights.
Ingredients
Units
Scale
Salmon and asparagus
- 12 ounces salmon (cut into 2 fillets)
- 1 pound asparagus
- kosher salt and pepper
- optional: 1 lemon, sliced
Lemon dill butter
- 1/4 cup (half of a stick) unsalted butter, softened
- zest of a lemon
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh dill, chopped (or 2 teaspoons dried dill)
- 1 large clove garlic, minced
Instructions
- Prepare: Preheat oven to 375 degrees Fahrenheit. lightly grease an extra large, rimmed, baking sheet, set aside. At this time pat dry the salmon with paper towels. Add the salmon to the center of the baking sheet. Sprinkle with salt and pepper. Trim the woody ends of the asparagus and arrange them around the salmon so that the asparagus is spread out and not overlapping, sprinkle with salt and pepper.
- Make the lemon dill butter: To a small mixing bowl add the softened butter, lemon zest, lemon juice, salt, pepper, dill, and garlic. Mix everything together until well combined – this takes a moment since the lemon juice doesn’t want to mix in with the butter right away, keep at it, it will mix for the most part. Use a spoon to spread half of the butter on top of the salmon – I find it helpful to also use my fingers. Use the remaining butter to rub it onto the asparagus spears, I find it easiest to just use my hands for this too. At this point you can add slices of lemon on top of the salmon, and asparagus spears for a more lemon-y flavor. Omit this if you want more of a subtle lemon flavor, either way is delicious.
- Bake: Bake for 10 to 12 minutes, or until the salmon is opaque and flaky, and the asparagus is bright green, fork tender, and the spear ends are crispy.
- Serve: Transfer the salmon fillets to serving plates along with the asparagus. Garnish with extra fresh lemon slices, and fresh dill, if desired. Enjoy immediately.
Notes
Dill: Although, in a pinch dried dill would work okay I highly recommend using fresh dill in this recipe whenever possible.
