The ingredients
- Trimmed asparagus bunch (1 lb.)
- Red onion, halved, sliced into 1/2″-thick wedges
- Extra-virgin olive oil
- 2 tablespoons Salt that is Kosher
- Four (6-oz.) salmon fillets, skin-on if desired
- Black pepper freshly ground
- Melted 1/2 cup unsalted butter
- Finely chop four large cloves of garlic
- Fresh chopped parsley leaves, plus more for serving 2 tbsp.
- One medium lemon zested and juiced, one juiced, one wedged
The directions
The first step
In a large rimmed baking sheet, arrange asparagus on one side and onion wedges on the other. Preheat oven to 400°. Drizzle with oil, season with salt, and toss to coat. Spread vegetables evenly on the baking sheet, keeping them on their own side. Roast for about 10 minutes until just softened.
The second step
In the meantime, season salmon with 1 teaspoon salt and 1/4 teaspoon pepper and mix butter, garlic, parsley, lemon zest, and 3 tablespoons lemon juice in a small bowl.
The third step
Bake salmon skin side down on baking sheet. Spoon about three-quarters of butter mixture over salmon. Spoon remaining butter mixture over vegetables. Remove baking sheet from oven.
The fourth step
Turn on the broiler and broil on high, watching closely, until salmon is just cooked through and vegetables are tender and browned, 3 to 5 minutes more.
The fifth step
Serve with lemon wedges, roasted potatoes and parsley on top.
