Baked Salmon with Lemon Butter & Green Asparagus
Tender pink baked salmon with frothy lemon butter, a 30-minute dish that tastes like a restaurant meal.
- Preparation
- 10 min
- Cook/bake time
- 18 min
- Total
- 28 min
- Difficulty
- Easy
- Calories
Tender pink baked salmon with frothy lemon butter, a 30-minute dish that tastes like a restaurant meal. Cooked at a gentle temperature, the salmon remains translucent and juicy, while the green asparagus roasts on the same baking sheet. Minimal cleanup, maximum enjoyment.
Step-by-step instructions
- 1
Preparation
Preheat the oven to 180 °C top and bottom heat so it is truly up to temperature later. Peel the lower third of the green asparagus thinly, as it is often woody there, and simply snap off the hard ends. The tough part automatically ends exactly where the asparagus naturally snaps.
- 2
Prepare the baking sheet
Spread the asparagus on a baking sheet, drizzle with olive oil, salt and pepper, and toss with your hands until all the spears are glossy. Pat the salmon dry all over, which is important so the skin gets crispy later instead of steaming. Season it and place the fillets skin side down among the asparagus.
- 3
Bake
Slide the baking sheet into the oven and bake everything for 16 to 18 minutes. The salmon is perfect when it is still slightly translucent inside, and the core temperature is around 52 °C. You can safely check a little early rather than too late, because it will continue to cook on its own.
- 4
Froth the lemon butter
Let the butter froth with the chopped garlic in a small pot until it sizzles quietly and smells wonderfully nutty. Now stir in the lemon juice and zest, and add the fresh dill. This warm, frothy sauce is the secret that turns the dish into a little restaurant experience.
- 5
Serve
Arrange the salmon and asparagus side by side on prewarmed plates and generously pour the warm lemon butter over both. A final pinch of dill on top, and you have a dish on the table that looks much more elaborate than it was. Enjoy your meal!
