30-Minute Garlic Butter Salmon Dinner

Sheet-pan dinners have become a go-to American weeknight habit for big flavor with almost no cleanup. This garlic-butter salmon roasts with asparagus and cherry tomatoes, finished with lemon and a touch of smoked paprika.

Serves 4 · 10 min prep · 14 min cook

Estimate for one serving

• 420 cal
• 38g protein
• 8g carbs
• 27g fat
• 3g fiber

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Ingredients

• 4 (6 oz each) salmon fillets
• 1 lb asparagus spears
• 2 cups cherry tomatoes
• 4 tbsp unsalted butter
• 5 garlic cloves
• 1 lemon
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 3 tbsp fresh parsley
• 1 tbsp olive oil

Instructions

1. 1Preheat the oven to 400°F. Line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Trim the woody ends from the asparagus and toss the spears with olive oil, half the salt, and pepper on one side of the pan.
3. 3Scatter the cherry tomatoes beside the asparagus. Pat the salmon fillets dry and place them skin-side down in the center of the pan.
4. 4Season the salmon evenly with remaining salt, black pepper, and smoked paprika.
5. 5Mince the garlic. In a small microwave-safe bowl melt the butter, then stir in the minced garlic and the juice of half the lemon.
6. 6Spoon the garlic butter generously over each salmon fillet, letting some drip onto the vegetables.
7. 7Roast 12 to 14 minutes until the salmon flakes easily with a fork and reaches 145°F at the thickest point and the asparagus is tender-crisp.
8. 8Meanwhile finely chop the parsley and cut the remaining lemon half into wedges.
9. 9Remove the pan from the oven. Sprinkle chopped parsley over everything and squeeze a little extra lemon if desired.
10. 10Plate one salmon fillet with a portion of asparagus and blistered tomatoes; spoon any pan juices over the top and serve immediately.