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Spring Baked Salmon with Easy Lemon Butter

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A simple, one-pan spring baked salmon with lemon butter that’s ready in 25 minutes. Perfect for busy weeknights or casual dinner parties, this recipe delivers restaurant-quality results with minimal effort.

Ingredients

Scale
  • 4 salmon fillets (6 ounces each, skin-on or skinless)
  • 4 tablespoons unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
  • 1 bunch asparagus, woody ends snapped off (about 1 pound)
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon capers, drained (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or foil for easy cleanup.
  2. Make the lemon butter compound. In a small bowl, combine 4 tablespoons softened butter, minced garlic, 1 tablespoon lemon juice, 1 teaspoon lemon zest, salt, pepper, and dill. Mix until everything is evenly incorporated. Set aside at room temperature.
  3. Prep the vegetables. Snap the woody ends off the asparagus. Halve the cherry tomatoes. In a medium bowl, toss the vegetables with olive oil, salt, and pepper until evenly coated.
  4. Arrange the vegetables on the sheet pan. Spread the asparagus and cherry tomatoes in a single layer on one side of the pan. Leave enough space for the salmon fillets.
  5. Prepare the salmon. Pat the salmon fillets dry with paper towels. Place the fillets skin-side down on the empty side of the sheet pan, spacing them at least an inch apart.
  6. Top with lemon butter. Divide the lemon butter mixture evenly among the four fillets, spreading it over the top of each piece.
  7. Bake for 12-15 minutes. The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The asparagus should be tender and the tomatoes should be starting to burst.
  8. Make the finishing sauce. While the salmon bakes, melt 2 tablespoons butter in a small saucepan or microwave-safe bowl. Stir in 1 tablespoon lemon juice, 1 teaspoon lemon zest, and capers if using. Keep warm until the salmon is ready.
  9. Rest and serve. Let the salmon rest on the pan for 2-3 minutes after removing it from the oven. Drizzle the lemon butter sauce over the top and serve immediately with the roasted vegetables.

Notes

Bring salmon to room temperature 15 minutes before cooking for even cooking. Use a thermometer to avoid overcooking. Don’t skip the lemon zest for bright flavor. Baste halfway through for a golden crust. Adjust vegetable timing if using thicker vegetables.

Nutrition

Keywords: spring baked salmon, lemon butter salmon, sheet pan salmon, easy salmon recipe, spring dinner, one pan meal

Find it online: https://lucastable.com/spring-baked-salmon-with-easy-lemon-butter/