Ingredients:

  • 4 (6-oz) Salmon Fillets
  • 1 lb Fresh Asparagus, woody ends trimmed
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 3 tbsp Unsalted Butter, softened
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh Parsley, chopped
  • 1 Lemon, half sliced into rounds and half juiced
  • 1/2 tsp Smoked Paprika

Instructions:

  1. Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper.
  2. Arrange the 1 lb fresh asparagus on one side of the pan. Drizzle with 2 tbsp extra virgin olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss until every spear is glistening.
  3. Pat the 4 salmon fillets dry and place them on the other side of the pan. In a small bowl, mash together 3 tbsp softened butter, 3 minced garlic cloves, 1 tbsp chopped parsley, and 1/2 tsp smoked paprika.
  4. Spread the butter mixture evenly over the top of each fillet and top with lemon rounds.
  5. Bake for 10 to 12 minutes until the asparagus is tender-crisp and the salmon reaches an internal temperature of 135°F.
  6. Remove from oven and immediately squeeze the remaining lemon juice over the entire tray.
  7. Let everything rest on the pan for 3 minutes to allow juices to redistribute and carryover cooking to reach 145°F.