Indulge in a nourishing and flavorful dish with this Buttermilk Baked Salmon with Asparagus and Garlic Lemon Butter Sauce. This recipe brings together the rich, tender texture of salmon infused with a subtle tang from the buttermilk marinade, perfectly balanced with crisp, roasted asparagus and a zesty, aromatic garlic lemon butter sauce.
Ideal for a hearty family dinner or a healthy meal prep option, this dish is as easy to prepare as it is delightful to eat. The buttermilk not only adds flavor but also tenderizes the salmon, making each bite juicy and melt-in-your-mouth tender. The garlic lemon butter sauce adds the finishing touch with its vibrant citrus notes and silky texture, enhancing every element on the plate. Whether you’re a seafood lover or simply looking to add more omega-3-rich meals to your diet, this recipe is a perfect blend of simplicity, nutrition, and gourmet appeal.
Ingredients
For the salmon marinade:
• 4 salmon fillets (about 6 oz each, skin on or off as preferred)
• 1 cup buttermilk
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon fresh lemon juice
For the roasted asparagus:
• 1 bunch fresh asparagus, ends trimmed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 teaspoon garlic powder (optional)
For the garlic lemon butter sauce:
• 4 tablespoons unsalted butter
• 3 garlic cloves, minced
• Juice of 1 lemon
• 1 teaspoon lemon zest
• 1 tablespoon chopped fresh parsley (optional)
• Salt and pepper to taste
Instructions
- Marinate the Salmon: In a medium bowl, whisk together the buttermilk, lemon juice, paprika, garlic powder, salt, and pepper. Place the salmon fillets in a shallow dish or zip-lock bag and pour the marinade over them. Cover and refrigerate for at least 30 minutes or up to 4 hours for maximum tenderness and flavor.
- Prepare the Oven and Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
- Roast the Asparagus: Arrange the trimmed asparagus on one side of the baking sheet. Drizzle with olive oil, season with salt, pepper, and garlic powder if using. Toss lightly to coat evenly.
- Bake the Salmon: Remove the salmon from the marinade and gently shake off the excess. Place the fillets on the other half of the baking sheet beside the asparagus. Bake in the preheated oven for 15–18 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.
- Make the Garlic Lemon Butter Sauce: While the salmon is baking, prepare the sauce. In a small saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned. Stir in the lemon juice and zest, and season with a pinch of salt and pepper. Let it simmer for a minute, then remove from heat. Stir in chopped parsley if desired.
- Assemble and Serve: Once the salmon and asparagus are cooked, transfer them to serving plates. Spoon the warm garlic lemon butter sauce generously over the salmon and asparagus. Serve immediately with your choice of side such as roasted potatoes, rice, or a fresh garden salad.
This Buttermilk Baked Salmon with Asparagus and Garlic Lemon Butter Sauce is the perfect combination of healthy ingredients and indulgent flavors. The creamy tang of buttermilk, the slight char of roasted asparagus, and the brightness of lemony garlic butter come together to create a memorable meal that’s sure to impress.