Baked Lemon Garlic Salmon With Asparagus

Serves 4


  • 110g skinless salmon fillets, about 1-inch thickness
  • 4 tbsp unsalted butter
  • Zest and juice of ½ lemon
  • ½ tsp fresh or dried herbs
  • 2-3 garlic cloves, minced
  • Pinch of red pepper flakes (optional)
  • Himalayan sea salt and freshly ground black pepper to taste
  • 450g asparagus, ends cut off
  • 4 lemon slices, plus extra for serving


  1. Preheat oven to 230ºC. Tear off 4 pieces of foil, measuring approximately 25x35cms. Divide asparagus evenly between the foil, sprinkle lightly with salt and pepper, top with a lemon slice, and set aside. Pat the fish dry with paper towels.
  2. Using a fork, combine butter, lemon zest and juice, herbs, garlic, pepper flakes, salt and pepper to taste.
  3. Spread 1 tbsp of butter mix on each piece of salmon and carefully transfer each piece to foil. Wrap and seal the packets, and transfer to a baking sheet.
  4. Bake for approx. 15-20 minutes until the salmon is just cooked through and asparagus is crisp and tender. Open very carefully, serving fish and asparagus with accumulated juices and extra lemon.
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