🐟 Lemon-Garlic Butter Salmon & Asparagus
A bright, flavourful one-pan meal that’s healthy, filling, and packed with omega-3s. Perfect when you want something quick, delicious, and nutritious for dinner.
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Gluten-Free | Nut-Free | Pregnancy-Friendly (salmon is low mercury, fully cooked)
10 mins
15 mins
Easy
1
Sugars
2g
Kcal
380
Fibre
2g
Fat
24g
Protein
34g
Saturates
8g
Salt
0.6g
Carbs
4g
Info
Cooking time:
Prep time:
10 mins
Gluten-Free | Nut-Free | Pregnancy-Friendly (salmon is low mercury, fully cooked)
Difficulty:
Serves:
15 mins
Easy
1
Info
~N/A~
Prep time:
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Sugars
2g
Fibre
2g
Protein
34g
Salt
0.6g
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Gluten-Free | Nut-Free | Pregnancy-Friendly (salmon is low mercury, fully cooked)
10 mins
15 mins
Easy
1
Sugars
~N/A~
Fibre
~N/A~
Protein
~N/A~
Salt
~N/A~
Info
Prep time:
~N/A~
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Kcal
~N/A~
Fat
~N/A~
Saturates
~N/A~
Carbs
~N/A~
Ingredients:
(Per Serving)
• 1 salmon fillet (about 150g), skin on or off as preferred
• 125g asparagus, woody ends trimmed
• ¾ tbsp butter, melted (or use olive oil for dairy-free)
• ¾ garlic clove, minced (or 1 small clove)
• ¼ lemon: ½ juiced (½ tbsp / ~7ml), ½ thinly sliced rounds
• ¼ tbsp fresh parsley, chopped (or ¼ tsp dried)
• ⅛ tsp dried thyme (or 1 small sprig fresh thyme)
• Pinch of salt and black pepper, to taste
• ¼ tbsp olive oil (for drizzling on asparagus)
Instructions:
1. Prep Oven & Pan: Preheat oven to 200°C (400°F). Line a baking tray with foil or baking paper. Pat salmon dry and place on tray. Season both sides with salt and pepper. Add trimmed asparagus beside it in a single layer. Drizzle asparagus with olive oil and season lightly.
2. Make Garlic Butter: In a small bowl, mix melted butter, garlic, lemon juice, parsley, and thyme. Add a pinch of salt if butter is unsalted.
3. Coat & Top: Spoon or brush the butter mixture over the salmon. Pour any leftovers over asparagus (or use more olive oil). Add 1–2 lemon slices over and around the salmon.
4. Bake: Bake for 12–15 minutes until salmon is opaque and flakes easily, and asparagus is tender-crisp. Optionally broil (grill) for the last 1–2 minutes for slight char on top.
5. Serve: Plate salmon and asparagus. Drizzle pan juices on top and serve with roasted lemon slices or extra fresh wedges.
Healthy Swaps & Tips:
• Swap the Veg: Broccoli, green beans, or zucchini work well instead of asparagus.
• Use Different Herbs: Try dill, basil, or oregano. Or swap thyme/parsley for Italian seasoning.
• Foil Packet: Wrap salmon + asparagus in foil with the butter sauce for extra moist results. Open and broil for 2 mins to brown.
• Grill It: Use a grill pan or foil on a BBQ for a smoky version.
• Doneness: Salmon is medium at 57°C. Remove as soon as it flakes and let rest 1 min off heat.
Storage & Meal Prep:
• Best fresh, but will keep 2 days in the fridge.
• Delicious cold flaked into a salad.
• Reheat gently to avoid drying.
• Marinate in lemon-garlic butter in fridge earlier in the day for stronger flavour.
• Not recommended for freezing.
Ideal For:
• Quick solo dinners or meal prep
• Low-carb and keto diets
• Omega-3 lovers looking for an easy way to hit macros
• Beginners who want something elegant yet simple