Ingredients:

  • 2 center-cut salmon fillets (6 oz each), skin-on
  • 1 lb fresh asparagus, woody ends trimmed
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter, melted
  • 2 cloves garlic, finely minced
  • 1 tbsp lemon juice
  • 5 thin lemon slices
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Instructions:

  1. Preheat and Prep. Set your oven to 400°F (200°C) and line your baking sheet with parchment paper. Note: A hot oven is the only way to avoid soggy greens.
  2. Trim the Greens. Snap the woody ends off your 1 lb of asparagus. Until they break naturally at the point where the stalk becomes tender.
  3. Season the Base. Place the asparagus on the pan, drizzle with 1 tbsp olive oil, and sprinkle with 0.5 tsp salt and 0.25 tsp pepper.
  4. Position the Fish. Pat the 2 salmon fillets dry and nestle them skin side down in the center. Note: Drying the skin helps it release from the paper later.
  5. Mix the Baste. In a small bowl, whisk 2 tbsp melted butter, 2 minced garlic cloves, and 1 tbsp lemon juice.
  6. Apply the Flavor. Brush half the butter mixture onto the salmon and drizzle the rest over the asparagus.
  7. Add the Aromatics. Arrange the 5 lemon slices over the fillets and the veggies.
  8. The Roasting Stage. Slide the pan into the oven and roast for exactly 12 minutes.
  9. Check for Doneness. Cook until the salmon is opaque and reaches an internal temperature of 145°F (63°C).
  10. Final Rest. Let the pan sit for 2 minutes before serving to allow the juices to redistribute.