The One-Pan Lemon Herb Butter Salmon and Asparagus Recipe I Keep Coming Back To

Name: The One-Pan Lemon Herb Butter Salmon and Asparagus Recipe I Keep Coming Back To
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 tbsp butter; 1 tbsp lemon juice (freshly squeezed is best); 1 tsp garlic powder; 2 salmon fillets; 1 bunch asparagus; Salt and pepper to taste; 1 tsp dried thyme or other herbs (optional)

March 20, 2025

Recipes

There are nights when I want something healthy, fresh, and flavorful — but I don’t want to spend hours cooking or cleaning up. That’s exactly why this one-pan lemon herb butter salmon and asparagus recipe has become a staple in my kitchen. It’s fast, simple, and packed with bright, vibrant flavors that feel fancy enough for a special dinner but easy enough for busy weeknights.

What I love most is how everything comes together on a single baking sheet. The buttery lemon sauce coats both the tender salmon fillets and crisp asparagus, and the oven does all the heavy lifting. Best of all, cleanup is practically nonexistent.

Let me show you why this recipe works so well and how I make it time and time again.

Why This Recipe Works

I’ve made dozens of salmon recipes over the years, but this one hits that perfect balance between simple and impressive. Here’s why I keep coming back to it:

One pan, zero fuss: Everything cooks together on one baking sheet — no juggling multiple pans or pots.
Buttery, lemony sauce: The combination of melted butter, fresh lemon juice, garlic powder, and oregano creates a silky, flavorful sauce that enhances both the fish and vegetables.
Perfectly roasted asparagus: It roasts right alongside the salmon, soaking up all that lemon herb butter and getting just the right amount of crisp-tender texture.
Quick cook time: In less than 20 minutes, dinner is on the table.
Light yet satisfying: It’s healthy, protein-packed, and still feels indulgent thanks to the buttery sauce.

Ingredients You’ll Need

This recipe serves two but can easily be doubled or tripled for a family meal.

(Serves 2 | Prep Time: 5 minutes | Cook Time: 15 minutes)

2 salmon fillets
1 bunch asparagus, trimmed
2 tbsp butter, melted
1 tbsp lemon juice (freshly squeezed is best)
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
½ tsp dried oregano

How I Make One-Pan Lemon Herb Butter Salmon and Asparagus (Step-by-Step)

1. Preheat and Prep

I start by preheating my oven to 400°F (200°C) and lining a baking sheet with parchment paper for easy cleanup.

2. Arrange the Salmon and Asparagus

I lay the salmon fillets on one side of the baking sheet and spread the trimmed asparagus on the other side. This way, they both get the full benefit of the sauce without crowding the pan.

3. Make the Lemon Herb Butter

In a small bowl, I mix together the melted butter, lemon juice, garlic powder, salt, pepper, and dried oregano. This quick sauce smells incredible and only takes seconds to stir together.

4. Drizzle and Coat

I pour the lemon herb butter evenly over the salmon and asparagus, using a spoon to make sure everything gets well coated. I like to give the asparagus a little toss with my hands so the stalks are fully flavored.

5. Bake to Perfection

I place the baking sheet in the oven and bake for 12 to 15 minutes. The salmon comes out perfectly flaky, and the asparagus is tender but still crisp. If I want a little extra golden color, I broil for the last minute or two, keeping a close eye on it.

6. Plate and Serve

As soon as it’s out of the oven, I plate the salmon with a generous serving of asparagus on the side and drizzle any remaining juices from the pan over the top. Sometimes I finish with a sprinkle of fresh parsley or extra lemon wedges for brightness.

My Favorite Tips and Variations

Use fresh garlic: If I have time, I mince fresh garlic instead of garlic powder for an even deeper flavor.
Add a little spice: A pinch of red pepper flakes in the sauce adds subtle heat.
Swap the veggies: This works just as well with broccoli florets, green beans, or zucchini if I don’t have asparagus on hand.
Make it dairy-free: Olive oil is a great substitute for butter if you’re avoiding dairy, though butter does give that rich flavor.

What I Serve With This Dish

This one-pan meal is often enough on its own, but if I’m feeling like adding sides, here’s what I pair it with:

Garlic mashed potatoes for something hearty
A simple quinoa or couscous salad for a light, fresh touch
Crusty bread to soak up the buttery sauce
A glass of chilled white wine or sparkling water with lemon slices

FAQs (From My Kitchen to Yours)

Q: Can I use frozen salmon fillets?
A: Yes! I just make sure they’re fully thawed and patted dry before cooking to avoid excess moisture.

Q: How do I know when the salmon is done?
A: The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C). I usually check around the 12-minute mark to avoid overcooking.

Q: Can I cook this in an air fryer?
A: Definitely! I place the salmon and asparagus in the air fryer basket, drizzle with the sauce, and cook at 400°F for about 10 minutes.

Q: Do leftovers keep well?
A: They do! I store them in an airtight container and reheat gently in the microwave or oven. It’s great flaked over a salad the next day.

Why You Need to Try This Recipe

This one-pan lemon herb butter salmon and asparagus recipe has saved me on countless busy nights. It’s fresh, flavorful, and feels like something you’d order at a restaurant — but you can make it in your kitchen in under 20 minutes. Whether you’re cooking for yourself, your family, or guests, this dish delivers every time.

If you try it, let me know how it turns out! I’d love to hear if you added your own twist or swapped in different veggies. Either way, once you make this recipe, I think it’ll become one of your favorites too.