Roasted Salmon With Asparagus, Lemon and Brown Butter Recipe (2024)

I cook asparagus with a teaspoonful of water in the microwave on high for one minute and it is tender-crisp every time. The butter sauce, if desired, could be added afterward.

Roasted the asparagus along with the salmon. Added butter to the drippings the the rest after the butter browned for the sauce. Easy and repeat worthy for a week night dinner.

We found this greasy with the amount of butter called for. Next time I’ll skip the butter and after sautéing the asparagus I’ll make a pan sauce with stock or wine plus the lemon juice and capers, which were delicious over the asparagus. And more sauce would be welcome over the bland salmon.

I made this last night and I’m pleasantly surprised to see it featured this morning. My method was a little different. As a solo cook I have to find alternative ways to cook one portion. My go to favorite is to make aluminum pockets. I put the salmon and asparagus in a pocket, brushed with EVOO and S&P. Baked at 400 for 8 minutes. Meanwhile added a knob of butter to a small pan and heated on medium high until brown and nutty. Pour the butter over the salmon and veg. Delish and minor cleanup.

This time of year, I substitute tender hosta shoots for asparagus. They add a slightly deeper note.

Agree with other comments; it was a lot of butter. Next time I make it, I want more lemon flavor, so I might add some very fine zest. I served it with some lightly dressed salad. It was a hit.

My asparagus went bad so I subbed green beans and this was still very good

Cut the butter in half. It was plenty.

I keep brown butter in the fridge; it lasts pretty much forever, because dinner-making time is not the time to be keeping an eye that the browning butter does not burn. That way you can skimp on the butter, but add more if you need to. One of the things I like about brown butter is that it takes so very little to flavour the vegetables. The capers are a genius touch adding so much flavour.

I had some char on hand, so decided to try this recipe with it— so glad I did. I followed the recipe pretty closely, but made more vegetables. I also added more lemon juice and added some of the zest from the lemon to the veggies and sprinkled some on top of the fish (we like things tart). My husband gave this two thumbs up. I appreciated how quickly I could put together a tasty, healthy meal.

I left the asparagus whole and cooked them using a method I believe I learned from the Times years ago--melt about 1 T. butter over medium high. When it starts to sizzle, add asparagus. Shake the pan to coat, reduce the heat to a constant very low-level sizzle, shaking occasionally. Takes about 10-20 minutes, depending on thickness, and works so well with those fat stalks that I now look for them. Removed them from the pan when the salmon was ready, made the sauce in that pan, et voila.

I made this with halibut. It was sensational!

Made as written. Very good & easy, BUT, seasoning hard to get right. My dish needed > salt, pepper & lemon. Will add more next time. Thought would sauté salmon rather than roasting it but decided to roast. May try sautéing it in the future. Also will sauté asparagus for 4 min - my pan & induction cooktop showed it needed it. Leftovers will b xcllnt base for a meal salad.

I found this dish to be light and refreshing - a perfect way to showcase early spring asparagus. I also halves the butter and added some extra caper/brine for a bit more ‘zing’. Next time I will also use a bit of lemon zest. I had a large piece of salmon (about 2.5 lbs) so it took much longer than 12 minutes to cook.

Can't read directions very well and cooked asparagus in butter and oil. Added a shallot with asparagus since I had an extra. Got good reviews from my husband. Was very quick and easy so will definitely make again.

my daughter and I are loving this, and i wasn’t even planning on cooking tonight. i think slicing up the asparagus on nice diagonals in little pieces is important for getting the veg crisp tender and soaking up the flavors in the final combination. I didn’t have plain frozen peas, just a frozen veggie mix, peas carrots corn green beans. and we only had dried parsley. liberally salted the fish and the asparagus. ate with leftover garlic mashed potatoes. YUM

Asperges without garlic? Heaven’s forbid! Add it at the end with the capers so it doesn’t loose its flavor.

I did what the recipe said to, but I added a bit more lemon juice and did a tiny bit more oil on the salmon. I think it turned out well. Next time I do this I am going to try out adding a bit more of the butter and see how it turns out. The butter did make it greasy though.-TYC

I opted to roast the asparagus with the salmon and added sliced shallots to that as I happened to have one on hand. As other did, I also added some lemon zest to the butter mix and that really made this pop. I will say that the butter mix was more than enough for the ~2lbs/6 filets I cooked so you can probably cut back on it if you are cooking less than that.

This was a delicious and easy meal to make. I modified by cutting the butter in half and doubling the amount of peas.

Too much butter, not enough lemon. Salmon was good but kind of bland.

The ratio of salmon to vegetables is way off, either double the vegetables or halve the salmon

Made as written except being stingy on oil and butter (reduced to 2 tbsp), and adding lemon zest to the sauce. There was not much of sauce as a result but didn’t miss it. Also didn’t want to thaw frozen peas so just threw them in with the asparagus. Turned out a quick and wonderful weeknight dinner! Served w leftover rice but polenta or roasted potatoes may be better?

The salmon took longer to cook than expected, so my vegetables got overcooked. Agree with others that less butter is needed than is called for in the recipe. Despite all this, our meal was delicious!

Less butter, lemon zest

Cooked as directed, but reduced butter to 2 tablespoons. The asparagus, pea, and caper combination was unique and delicious.

Amazing. I had to cook the asparagus longer and added some water to it. Served over rice, sooo good!!

This was DELICIOUS and such a great first day of spring celebration dinner :) added some boiled yukon gold potatoes on the side that were amazing with the brown butter sauce.