Step 1

Preheat oven to 400 degrees F.

Step 2

Line a baking sheet with foil for easy cleanup. Add asparagus to the baking sheet and drizzle with 1 ½ tablespoons olive oil and sprinkle with 1 1/2 teaspoons lemon pepper and 1/4 teaspoon salt. Toss to coat then push to the sides of the pan to make room for the salmon down the middle (the asparagus will be overlapping which is okay).

Step 3

Place a long piece of foil in between the asparagus. Spray with cooking spray then add salmon skin side down (if it has it) and fold foil up around the sides of the salmon to create a boat (don’t cover); set aside.

Step 4

Add the butter and minced garlic cloves to a medium bowl and microwave until butter is melted. Whisk in all remaining Lemon Pepper Butter ingredients. Pour evenly all over salmon.

Step 5

Bake for 12-16 minutes or until salmon is almost opaque throughout (internal temp of 125-130 degrees F at the thickest part) and easily flakes with a fork. Let rest 5 mintues before slicing. Garnish with fresh parsley if desired and season with freshly cracked salt and pepper to taste (I like more pepper) - always taste first!