A light, elegant dinner that comes together in 20 minutes. Buttery salmon fillets roast alongside crisp asparagus spears, all drenched in a bright lemon-garlic sauce.
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8 items
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
Place salmon fillets in the center of the pan, salmon skin side down if applicable, and arrange asparagus spears around them.
Whisk melted butter, olive oil, garlic, and salt in a small bowl.
Drizzle the butter mixture over the salmon and asparagus. Top each salmon fillet with two lemon rounds.
for 10-12 minutes until salmon is opaque and flakes easily with a fork, and asparagus is tender. Check salmon doneness early if using thicker fillets.
Garnish with fresh parsley and serve immediately.
