Lemon Parmesan Salmon

Lemon Parmesan Salmon

Lemon Parmesan Salmon. By Chris Hamann.


  • 4 salmon fillets, skin on or off
  • 1 pound (500 g) asparagus spears, wood ends trimmed
  • 1/3 cup butter, melted
  • 1/3 cup lemon juice, (or juice of 1/2 a lemon)
  • 1 tablespoon minced garlic, (or 4 large cloves garlic, minced)
  • 2 teaspoons fresh parsley, finely chopped (or dried parsley)
  • Salt and pepper, to season
  • 1/3 cup fresh grated parmesan cheese


  • Preheat oven to 400
  • Place salmon on foil lined sheet pan.
  • Cut off woody ends of Asparagus and place stocks around salmon. 
  • Mix butter, lemon juice, garlic and parsley.
  • Pour over salmon and Asparagus.
  • Sprinkle the entire pan with the cheese. 
  • Cover tightly with foil. Bake 15-20 minutes. 
  • For a crispy finish broil for 2 minutes before serving.

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