Baked Lemony Salmon with Asparagus

If it’s one among the days when you feel like eating healthy, tasty food with less preparation time and you don’t feel like cleaning the dishes after cooking, this baked salmon with asparagus is the best recipe to follow.

There is no compromise with the taste though it doesn’t require separate marination. Keep the taste buds ready!! This juicy, lemony baked salmon with asparagus is going to make you prepare this atleast once in a week!!

When I say once in a week, it’s good to eat salmon twice a week. Both salmon and asparagus has many health benefits.

As we know about salmon, it rich in Vitamin D, Vitamin B, antioxidants and protein. It helps to reduce the risk of heart disease, helps to control the weight and protects the brain health. Above all it is very delicious and versatile.

When it comes to asparagus, it helps to fight against cancer cells, to reduce weight, to boost the brain and packed with antioxidants. In addition, it’s a natural diuretic which not only increases urination but also helps to get rid of excess salts from the body.

In addition, the flavors are absolutely incredible in this recipe. Butter, garlic, lemon and pepper used along with chilli flakes will add to the taste too.

This goes well with salad, mashed potatoes but I should tell you something here, it goes very well with rice too.

All it takes is just 30 minutes for the whole preparation after cleaning fish.

Mouth watering, isn’t it? Come, let’s see how to make this one-tray baking recipe.


  • Red salmon fillet- 600 gms
  • Asparagus – 1 bunch ( 20 to 25 stems)
  • Butter- 2 tbsp
  • Lemon- 2
  • Garlic – 3 cloves ( grated or finely chopped)
  • Coriander leaves or parsley- little ( finely chopped)
  • Pepper powder- 1 tsp
  • Red chilli flakes – 1/2 tsp
  • Thyme, rosemary,basil, capsicum powder( cayenne pepper) – little (optional)
  • Olive oil- as needed
  • Salt – as needed.


Clean the salmon well, remove the scales and clean it again. Clean the asparagus well, snap off the bottom inch of each stem. Place it or it can broken as half too after removing the edges.

Preheat the oven to 180 degrees Celsius.

Take 2 tbsp of butter in a small bowl and mix it with grated or finely chopped garlic, little pepper, salt and coriander or parsley leaves along with the juice from half lemon. Keep the spread ready.
Take a baking tray and grease it with oil under and stick a baking paper on top. Now place the salmon and asparagus. If using a small baking tray, asparagus can be arranged first and salmon on top of it.
Now sprinkle pepper powder, salt, half lemon juice and some olive oil roughly on salmon and asparagus.
Distribute the butter spread on each salmon slice.
Now slice the remaining one lemon into circular rings and keep it on each salmon. Roughly sprinkle olive oil, red chilli flakes, pepper, basil, thyme, rosemary, cayenne pepper and salt if needed.
Keep it in the preheated oven. Keep the temperature to 200 degree Celsius and bake it for 20 minutes. Check once or twice inbetween.
Garnish with little coriander or parsley leaves on top.
Make use of the left out juice from the baked salmon and asparagus.


  • The spice can be increased or decreased as per your wish.