Ingredients
Scale
- 4 (6-ounce) salmon fillets
- 1 lb fresh asparagus, ends trimmed
- 3 tablespoons unsalted butter, melted
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 large lemon (half sliced into rounds, half juiced)
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- Sea salt and cracked black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Pat the salmon fillets dry with paper towels to ensure a good sear. Place the salmon fillets on one side of the tray and the trimmed asparagus on the other. In a small bowl, whisk together the melted butter, olive oil, minced garlic, lemon juice, paprika, and onion powder.
- Drizzle the garlic butter mixture generously over both the salmon and the asparagus. Use a brush or your hands to ensure the asparagus is evenly coated. Season everything with salt and pepper. Place a lemon slice on top of each salmon fillet. Slide the tray into the oven and bake for 12 to 15 minutes. The salmon should be flaky and the asparagus tender-crisp. If you prefer a slightly charred top, broil on high for the last 2 minutes of cooking.
- Allow the tray to cool slightly before moving the food. Divide the asparagus evenly among four meal prep containers. Place one salmon fillet into each container next to the vegetables. Garnish with chopped fresh parsley and an extra squeeze of lemon if desired. Seal the containers tightly and store them in the refrigerator for up to four days.
- Cook Time: 25 minutes