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Sheet pan meals are one of life’s simplest pleasures. Everything cooks at the same time, at the same temperature—it’s a delight. This salmon comes out perfectly tender and the asparagus gets nice and juicy, all thanks to the GENEROUS amount of garlicky butter that is slathered across everything. Feel free to add some extras to your compound butter. Maybe some chili flakes, or a little Dijon? You will make this every week, trust me!!!
4 skin-on, center-cut salmon fillets (about 1 ¾ to 2 pounds)
1 bunch asparagus
2 lemons
1 stick unsalted butter, softened (but not melted!)
2 tablespoons minced garlic
1 tablespoon dried parsley (it can also be fresh, but I honestly like the lighter flavor in the dried)
1 teaspoon kosher salt, plus more for seasoning
1 good drizzle of olive oil (for the pan)
+ freshly ground black pepper, for seasoning
The easiest, most delicious fish dinner around.
Save time, earn compliments.
One pot, one sheet pan, many happy bellies.
A refreshing drink, just in time for summer.
