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Roasted Salmon & Asparagus with Balsamic-Butter Sauce
Dinner

Roasted Salmon & Asparagus with Balsamic-Butter Sauce

30 min Serves 4

Adapted from a Mealime recipe. This is the weeknight dinner that looks like you fussed — salmon and asparagus roast together on one sheet pan, then get spooned with a quick browned-butter and balsamic sauce. Thirty minutes, minimal washing up.

Ingredients

  • 0.68 kg salmon fillet
  • 2 small bunches asparagus
  • 4 cloves garlic
  • 2 tbsp + 2 tsp extra virgin olive oil (divided)
  • 4 tbsp unsalted butter
  • 2 tbsp balsamic vinegar
  • 2 tsp soy sauce
  • 1 tsp salt (divided)
  • 1 tsp black pepper (divided)

Method

  1. 1

    Preheat the oven to 220°C (425°F) and position a rack in the centre. Line a baking sheet with parchment paper.

  2. 2

    Peel and mince the garlic.

  3. 3

    Wash the asparagus and snap (or cut) off the woody ends. Transfer to the baking sheet, drizzle with 2 tbsp olive oil, and season with the minced garlic, ½ tsp salt, and ½ tsp black pepper; toss to coat. Spread out in a single layer, leaving room for the salmon in the middle.

  4. 4

    Place the salmon fillets skin-side down in the middle of the baking sheet. Rub with the remaining 2 tsp olive oil and season with ½ tsp salt and ½ tsp black pepper.

  5. 5

    Place in the oven and bake until the salmon is opaque and the asparagus is tender, 10–15 minutes.

  6. 6

    Meanwhile, in a small saucepan, melt the butter over medium heat. Let it brown slightly, then remove from the heat. Stir in the balsamic vinegar and soy sauce. Cover to keep warm.

  7. 7

    To serve, arrange the asparagus on a plate and place the salmon on top. Spoon the balsamic-butter sauce over the top and enjoy.

Notes

Browning the butter is worth the extra minute — it gives the sauce a nutty depth that balances the sharp balsamic. Serve with rice or crusty bread to catch every drop.