Preheat your oven to 425 degrees Fahrenheit. This high temperature will allow for a quick roast that keeps the salmon flaky and the asparagus tender.
Line a large baking sheet with parchment paper. This makes for easy cleanup and helps prevent the salmon from sticking.
Add the asparagus to the baking sheet. Drizzle with olive oil and toss to coat. Season with salt and pepper to taste. Then, move the asparagus to the sides of the pan, creating space for the salmon.
Pat the salmon dry with a paper towel to remove excess moisture, which helps with browning. Place the salmon fillets in the center of the baking sheet.
Cut the lemon in half. Squeeze the juice from one half over the salmon, ensuring each fillet gets a good drizzle. Sprinkle with salt and pepper for extra flavor.
Add butter slices on top of each salmon fillet. The melting butter will enrich the fish while it roasts.
Slice the remaining half of the lemon into four slices and place one slice on top of each salmon fillet. This not only looks beautiful but also infuses more lemon flavor.
Place the baking sheet in the oven and bake for 8 to 12 minutes. The cooking time will depend on the thickness of your salmon. You want the salmon to flake easily with a fork when it’s done.
Once cooked, remove from the oven and let it rest for a few minutes before serving. This helps the salmon retain its moisture and flavor.
