Preheat and prep: Heat your oven to 400°F (200°C). Pat the salmon dry with paper towels. Season both sides with salt, pepper, and paprika if using. Trim the asparagus ends.

Make the garlic butter: In a small saucepan or microwave-safe bowl, melt the butter. Stir in the minced garlic, lemon zest, a squeeze of lemon juice, and red pepper flakes if using. Set aside.

Set up the pan: Line a large sheet pan with parchment or lightly oil it. Toss the asparagus with a drizzle of olive oil, a pinch of salt, and pepper. Spread it to the edges, leaving space in the center for the salmon.

Add the salmon: Place the salmon fillets skin-side down in the center of the pan. Spoon about half of the garlic butter over the salmon and drizzle a little over the asparagus.

Roast: Bake for 10–12 minutes, depending on thickness. Salmon is done when it flakes easily and reaches an internal temperature of about 125–130°F (52–54°C) for medium. Thicker fillets may need another 2–3 minutes.

Finish under the broiler (optional): For light browning, switch to broil for 1–2 minutes. Watch closely so the garlic doesn’t burn.

Add fresh lemon and herbs: Remove from the oven. Spoon the remaining garlic butter over the salmon and asparagus. Squeeze more lemon juice on top and sprinkle with parsley or dill.

Serve: Plate with extra lemon wedges. Pair with rice, mashed potatoes, or crusty bread to catch the sauce.