Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon salted butter (,softened)
  • 1 teaspoon olive oil (, divided )
  • ¼ teaspoon dried basil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon coarsely ground black pepper
  • 7-8 thin asparagus spears
  • 1 (4 to 5-ounce) salmon fillet
  • 1 tablespoon lemon juice

Instruction

  • Heat oven to 425 degrees F (220 degrees C).
  • In a small bowl, stir together softened butter, ½ teaspoon of olive oil, basil, salt, garlic powder, and pepper. Set the bowl aside.
  • Wash the asparagus under cold running water to get all of the dirt and grit off of them. Pat them dry with a towel.
  • Break off the tough ends of the asparagus. You can trim asparagus either of two ways:To cut asparagus with a knife: Line the asparagus on a cutting board and with a sharp knife cut off the end where the stalk turns from white to green.To cut asparagus with a snap: Hold a few of the asparagus in your hand at a time and bend the stalk until it snaps. It will snap off where the asparagus starts to get woody.
  • Place the asparagus on the baking sheet and toss them with ½ teaspoon of olive oil. Spread out the asparagus in one layer.
  • Lightly coat the opposite side of the baking sheet with about ⅛ teaspoon of olive oil and place the salmon skin side down on the oiled area. Spoon the softened butter mixture over the top of the salmon.
  • Bake for 12-15 minutes, until the asparagus are tender and the salmon is cooked. If the asparagus needs a little more time to cook, transfer the salmon to a platter, cover, and return the baking sheet back to the oven and cook until the salmon is tender.
  • Drizzle 1 tablespoon of lemon juice over the asparagus and salmon after baking.