Ingredients:

  • 4 salmon fillets, about 6 oz (170 g) each (1.5 lb / 680 g total)
  • 2 tbsp (30 ml) olive oil, divided
  • 0.75 tsp (4.5 g) kosher salt, divided
  • 0.25 tsp (1 g) freshly ground black pepper
  • 3 tbsp (43 g) unsalted butter, melted
  • 3 cloves garlic, minced (about 9 g)
  • 3 tbsp (45 ml) fresh lemon juice (from about 1 large lemon)
  • 1 tsp (2 g) finely grated lemon zest
  • Pinch of red pepper flakes (optional)
  • 1 lb (450 g) asparagus, woody ends snapped off
  • 1 lemon (about 58 g), thinly sliced
  • 2 tbsp (8 g) finely chopped fresh parsley

Instructions:

  1. Heat the oven to 425°F (220°C) with a rack in the center. Line a rimmed half sheet pan (13 x 18 in) with parchment paper.
  2. Pat the salmon fillets thoroughly dry with paper towels. Brush the fillets with 1 tbsp (15 ml) olive oil and season with 0.5 tsp (3 g) kosher salt and 0.25 tsp (1 g) black pepper. The fillets should look matte, not wet.
  3. Toss the asparagus with the remaining 1 tbsp (15 ml) olive oil and 0.25 tsp (1 g) kosher salt. Spread in a single layer on one half of the pan.
  4. Roast the asparagus for 8 minutes, until bright green and just starting to blister.
  5. Push the asparagus to the edges of the pan. Place the salmon skin side down in the center, leaving space between fillets. Top each fillet with a few lemon slices.
  6. Roast the salmon for 5 minutes.
  7. While the salmon roasts, stir together the melted butter, garlic, lemon juice, lemon zest, and red pepper flakes in a small bowl.
  8. Spoon about half of the lemon garlic butter over the fillets. Roast for another 5 to 7 minutes, until the thickest part flakes easily with a fork, the flesh turns opaque, and an instant-read thermometer reads 145°F (63°C) in the thickest part.
  9. Drizzle the remaining lemon garlic butter over the salmon and asparagus. Scatter the parsley on top.
  10. Let the fish rest for 2 minutes, then serve straight from the pan.