Recipe Instructions:
Ingredients
1 (1-lb.) bunch asparagus, trimmed
1 medium red onion, halved, sliced lengthwise into 1/2"-thick wedges
2 tbsp. extra-virgin olive oil
Kosher salt
4 (6-oz.) salmon fillets, skin-on if desired
Freshly ground black pepper
1/2 c. (1 stick) unsalted butter, melted
4 large cloves garlic, finely chopped
2 tbsp. chopped fresh parsley leaves, plus more for serving
3 medium lemons, 1 zested and juiced, 1 juiced, 1 cut into wedges
Directions
Step 1
Place a rack in top third of oven; preheat to 400°. Arrange asparagus on one side of a large rimmed baking sheet and onion wedges on the other. Drizzle vegetables with oil; season with salt and toss to coat. Spread vegetables in an even layer, keeping each on their own side of baking sheet. Roast until just softened, about 10 minutes.
Step 2
Meanwhile, season salmon with 1 teaspoon salt and 1/4 teaspoon pepper. In a small bowl, mix butter, garlic, parsley, lemon zest, and 3 tablespoons lemon juice; season with salt and pepper.
Step 3
Remove baking sheet from oven; push onion to one side and asparagus to the other. Arrange salmon skin side down in center of baking sheet. Spoon about three-quarters of butter mixture over salmon. Spoon remaining butter over vegetables.
Step 4
Bake salmon 8 minutes. Turn on broiler and broil on high, watching closely, until salmon is just cooked through and vegetables are tender and browned in spots, 3 to 5 minutes more.
Step 5
Top with parsley. Serve with lemon wedges alongside.
