Ingredients:

  • 4 (170g) Salmon fillets, skin-on
  • 450g Asparagus, woody ends trimmed
  • 2 large Lemons (1 sliced into rounds, 1 zested and juiced)
  • 1 tbsp Extra virgin olive oil
  • 0.5 tsp Sea salt
  • 0.25 tsp Cracked black pepper
  • 3 tbsp Unsalted butter, softened
  • 4 cloves Garlic, minced
  • 1 tbsp Fresh parsley, finely chopped
  • 0.5 tsp Smoked paprika

Instructions:

  1. Preheat your oven to 200°C (400°F). Line a large rimmed sheet pan with parchment paper if desired.
  2. Arrange the lemon rounds in four distinct beds on the tray. Place one salmon fillet directly on top of each lemon bed.
  3. Place the trimmed asparagus on the remaining space of the pan. Drizzle with olive oil, salt, and pepper, and toss to coat.
  4. In a small mixing bowl, combine the softened butter, minced garlic, lemon zest, chopped parsley, and smoked paprika. Mash until a thick paste forms.
  5. Spread the compound butter mixture generously over the top of each salmon fillet to create a flavor glaze.
  6. Roast in the center rack for 10–12 minutes. Turn the broiler to high for the final 1 to 2 minutes until the butter bubbles and the garlic turns golden brown. Ensure the internal temperature reaches 52-54°C.