A bright, zesty, and effortless salmon recipe paired with tender roasted asparagus—finished with a rich lemon pepper garlic butter. Perfect for a healthy dinner that feels restaurant-worthy but comes together on a single sheet pan.

Why You’ll Love This Recipe

Simple Preparation: Everything bakes on one pan with minimal cleanup.
Vibrant Flavors: Lemon, garlic, and pepper add brightness to rich, flaky salmon.
Healthy and Wholesome: Loaded with omega-3s and paired with nutritious asparagus.
Elegant Yet Easy: Impressive enough for guests, quick enough for busy weeknights.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Salmon And Asparagus:

1 wild Alaskan salmon fillet (2–3 pounds), with or without skin
2 bunches asparagus, ends trimmed
1 ½ tablespoons olive oil
1 ½ teaspoons lemon pepper seasoning
¼ teaspoon salt
Fresh parsley for garnish (optional)

Lemon Pepper Garlic Butter:

4 tablespoons unsalted butter, melted (or half olive oil)
4–6 garlic cloves, minced
2 tablespoons lemon juice
1 ½ tablespoons lemon pepper seasoning
1 ½ teaspoons Dijon mustard
1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
1 teaspoon each dried thyme, dried basil, paprika
½ teaspoon each dried dill, onion powder, salt

Directions

Preheat Oven:
Set oven to 400°F (200°C). Line a baking sheet with foil for easy cleanup.
Prepare Asparagus:
Spread asparagus on the baking sheet. Drizzle with olive oil, sprinkle with lemon pepper and salt, and toss to coat. Push asparagus to the edges of the pan to make room for the salmon.
Prepare Salmon:
Place a long sheet of foil between the asparagus, spray with cooking spray, and set salmon skin side down in the center. Fold foil up around the sides of the salmon to create a shallow boat.
Make Lemon Pepper Butter:
Melt butter in a bowl with minced garlic. Whisk in lemon juice, lemon pepper seasoning, Dijon mustard, parsley, thyme, basil, paprika, dill, onion powder, and salt.
Bake:
Pour lemon pepper garlic butter evenly over the salmon. Bake for 12–16 minutes, or until salmon is just opaque in the thickest part and flakes easily with a fork (125–130°F internal temp).
Rest & Serve:
Let salmon rest for 5 minutes before slicing. Garnish with parsley and season with extra pepper or salt to taste.

Servings And Timing

Servings: 6–8
Prep Time: 10 minutes
Cook Time: 12–16 minutes
Total Time: 25 minutes

Variations

Citrus Twist: Add orange or lime zest to the butter for extra brightness.
Add Veggies: Toss in cherry tomatoes, red onions, or baby potatoes for a fuller meal.
Spicy Kick: Add red pepper flakes to the lemon butter for a touch of heat.
Herb Swap: Use fresh dill or basil for a different flavor profile.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm gently in a 300°F oven or microwave on low, just until heated through. Drizzle with extra lemon juice to refresh flavor.
Freezing: Salmon can be frozen (without asparagus) for up to 2 months; thaw overnight in the fridge and reheat gently.

FAQs

1. Can I Use Frozen Salmon?

Yes, but thaw completely and pat dry before baking for the best texture.

2. Do I Need To Remove The Skin?

No, bake with the skin on for easy serving—it helps keep the fish moist and lifts off easily after baking.

3. Can I Use Another Fish?

Absolutely—try steelhead trout or Arctic char for a similar texture.

4. How Do I Know When Salmon Is Done?

It should be opaque and flake easily with a fork. Use a thermometer—125–130°F at the thickest part.

5. What Can I Use Instead Of Lemon Pepper Seasoning?

Combine fresh lemon zest, black pepper, and a pinch of salt as a substitute.

6. Can I Grill This Recipe?

Yes! Place salmon and asparagus on a grill pan or foil tray over medium heat; cook until the salmon is just done.

7. Is This Recipe Gluten-Free?

Yes—ensure your seasonings and Dijon are certified gluten-free if needed.

8. Can I Use Only Olive Oil?

Yes, swap all the butter for olive oil for a dairy-free option.

9. Can I Prepare In Advance?

You can assemble everything (except the butter drizzle) a few hours ahead and refrigerate; add the butter and bake just before serving.

10. What Sides Go Well With This?

Try with herbed rice, quinoa, couscous, or a fresh garden salad for a full meal.

Conclusion

Baked Lemon Pepper Salmon with Roasted Asparagus is the ultimate one-pan meal—zesty, buttery, and impossibly easy. With vibrant citrus, fragrant herbs, and tender salmon, this recipe will become a go-to for any night of the week or your next dinner party. Enjoy every flavorful bite!

Ezabella