Oh, hello there, darlings! Granny Liza’s got a treat for you today that’s sure to make your tummy happy and your heart warm. This Crispy Garlic Butter Salmon with Asparagus is a true blessing – quick enough for a busy weeknight, but elegant enough for Sunday supper.

Back in my day, we always looked for ways to make simple ingredients sing, and salmon has always been a star in our kitchen. This recipe carries the tradition of wholesome, flavorful meals, reminding me of the simple joys of a family gathered ’round. It’s a testament to how a few fresh ingredients can create something truly special and nourishing, a real cornerstone of what I’ve learned over fifty years. For more tips on selecting the freshest fish, you might peek at this guide.

Ingredients

• 4 (6 oz each) salmon fillets, skin on (for that lovely crisp!) or off
• 1 lb fresh asparagus, tough ends trimmed
• 4 tbsp unsalted butter, melted
• 4 cloves garlic, minced (don’t skimp on the garlic, honey!)
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped
• 1/2 tsp dried dill (optional, but a lovely touch)
• Salt and freshly ground black pepper to taste
• 1 tbsp olive oil (for asparagus)
• Lemon wedges, for serving

Instructions

1. First things first, preheat your oven to a good and proper 400°F (200°C), my dear. Line a large baking sheet with parchment paper for easy cleanup – Granny’s got tricks!
2. Pat your salmon fillets *very* dry with paper towels. This is key for that lovely crispy skin. Season generously with salt and pepper on both sides.
3. In a small bowl, whisk together the melted butter, minced garlic, lemon juice, chopped parsley, and dried dill (if you’re using it). Oh, the aroma already!
4. Arrange the trimmed asparagus on one side of the prepared baking sheet. Drizzle with olive oil, salt, and pepper, tossing gently to coat.
5. Place the salmon fillets on the other side of the baking sheet, skin-side up if you want that beautiful crisp. Brush each fillet generously with your garlic butter mixture.
6. Pop the baking sheet into your preheated oven. Roast for 12-18 minutes, depending on the thickness of your salmon and how well-done you like it. The asparagus should be tender-crisp at this point.
7. Once the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C), it’s done. Don’t overcook it, precious, or it’ll be dry!
8. Serve immediately with extra lemon wedges, and perhaps a sprinkle more fresh parsley. Enjoy this wholesome goodness!