Q1: What is the absolute, number one secret to moist, not dry, baked salmon?

The secret is to not overcook it ! Salmon cooks very quickly. The best way to ensure a perfect result is to use an instant-read thermometer . Pull the salmon from the oven when the thickest part reaches 120°F to 130°F (49-54°C) for a perfect, tender, and slightly pink medium-rare.

Q2: How do you cook salmon and asparagus on the same pan so they are both perfectly cooked?

While this recipe cooks them together for simplicity, for an even more foolproof result you can "stage" your ingredients . Simply give the thicker asparagus spears a 5-7 minute head start in the hot oven before you add the quick-cooking salmon to the pan to finish roasting everything together.

Q3: Can I make this recipe in an air fryer?

Yes, an air fryer is a fantastic way to cook this meal! You will likely need to work in batches. For the asparagus, air fry it at 400°F for about 5-7 minutes. For the salmon, top it with the butter and air fry at 400°F (200°C) for about 7-9 minutes , until it is cooked through and flaky.

Capers are the small, green, unripened flower buds of the caper bush, which is native to the Mediterranean. They are typically pickled in a brine or packed in salt, which gives them a wonderfully salty, briny, tangy, and slightly floral pop of flavor that is a classic and perfect pairing with rich fish like salmon.

Q5: Can I use a different kind of fish?

Yes! This simple and elegant lemon-caper butter is also fantastic with other flaky white fish, like cod, halibut, or tilapia . You may need to adjust the cooking time slightly depending on the thickness of your fillets.

Lemon Butter Sheet Pan Salmon and Asparagus

Lemon Butter Sheet Pan Salmon and Asparagus (20-Minute Meal!)

A quick, elegant, and healthy one-pan meal featuring salmon and asparagus, perfect for a weeknight dinner. This simple recipe involves roasting fresh asparagus and salmon fillets together on a single sheet pan. The salmon is topped with a flavorful lemon-caper compound butter that melts as it bakes, creating a delicious pan sauce. The entire dish is finished with a squeeze of fresh lemon juice before serving.

Author: Grace

Ingredients

For the Lemon Caper Butter:
4 tablespoons unsalted butter, softened
4 teaspoons capers, drained
1 small lemon, zested and juiced
For the Sheet Pan:
1 pound asparagus, trimmed
2 tablespoons olive oil
1 teaspoon kosher salt, divided
Freshly ground black pepper
4 (6-ounce) skin-on or skinless salmon fillets

Instructions

Preheat the oven to 400°F and arrange a rack in the middle of the oven.
Make the Lemon Caper Butter: In a small bowl, place the softened butter, capers, and the zest of the lemon. Mash with a fork to combine everything into a compound butter.
Prepare the Asparagus and Salmon: On a rimmed baking sheet, toss the asparagus with the olive oil, 1/2 teaspoon of salt, and several grinds of pepper. Spread the asparagus out in a single layer around the perimeter of the baking sheet.
Season the salmon fillets all over with the remaining 1/2 teaspoon of salt and more pepper. Place them, skin-side down, in the center of the baking sheet.
Divide the lemon-caper butter among the salmon fillets, spreading it evenly over the top.
Roast: Place the sheet pan in the oven and roast for 10 to 15 minutes, until the asparagus is crisp-tender and the salmon is cooked to your desired doneness (an internal temperature of 120°F to 130°F for medium-rare).
Serve: Drizzle the juice from the lemon over the salmon and asparagus, and garnish with a few more grinds of pepper before serving.

Notes

This is a true one-pan meal where the salmon and asparagus cook in the same amount of time, making it incredibly simple and efficient.
Using an instant-read thermometer is the best way to ensure the salmon is cooked perfectly and not overdone.
The simple compound butter provides a huge amount of flavor with very little effort.

Find it online: https://www.eatswithsoul.com/sheet-pan-salmon-and-asparagus/