Garlic-Butter Salmon & Asparagus

Ingredients

• 4salmon fillets
• 14 ozasparagus, two bunches, woody ends trimmed
• 1 1/2 ozbutter, melted
• 3 clovesgarlic, finely minced
• 2 tsppaprika
• 1 tbspolive oil
• 1 tspgarlic powder
• 1 tspsea salt, to taste
• 1/2 tspblack pepper, to taste

Method

1. 1

   Heat the oven to 425°F and line a sheet pan. Snap or trim the woody ends off the asparagus, toss the spears with the olive oil, garlic powder, and a pinch of salt and pepper, and spread them across one side of the pan. Roast for 5 minutes on their own — they need a small head start on the fish.

2. 2

   Stir the melted butter together with the minced garlic, paprika, garlic powder, a good grind of black pepper, and a small pinch of salt.

3. 3

   Pat the salmon dry and set the fillets skin-side down next to the asparagus. Brush the garlic butter generously over the top of each fillet — a thin, even coat, not a pool.

4. 4

   Roast for 10 to 14 minutes, until the salmon flakes easily with a fork but is still just moist in the center — about 140°F at the thickest part. For a browned top, switch to broil for the last 1 to 2 minutes and watch it closely, since it goes from golden to burnt fast.

5. 5

   Rest the salmon for 2 to 3 minutes, then brush over the reserved garlic butter. Lay the fillets over or alongside the asparagus and spoon any buttery pan juices across everything.