Preheat your oven to 400°F (200°C). This ensures that your salmon cooks evenly while roasting.
Line a baking sheet with foil and spray it with nonstick spray. This will prevent sticking and make cleanup a breeze.
On one half of the baking sheet, place the salmon filets, skin side down. Make sure they have enough space to cook properly.
On the other half, arrange the asparagus spears, keeping them in a single layer for even cooking.
In a small bowl, whisk together olive oil, melted butter, lemon juice, minced garlic, and thyme. This mixture will add flavor to both the salmon and asparagus.
Brush the salmon and asparagus with the butter mixture generously. This helps to coat them in flavor as they roast.
Lightly sprinkle with kosher salt and black pepper to enhance the taste.
Roast in the preheated oven for about 10 minutes. You’ll notice the salmon beginning to flake and the asparagus turning bright green.
After 10 minutes, flip the asparagus to ensure even cooking and continue roasting for an additional 5 minutes.
For a nice finish, switch your oven to broil and broil the salmon for 2 to 3 minutes until the top is golden brown and crisp. Keep an eye on it to prevent burning!
Remove the baking sheet from the oven and let it sit for a minute. Serve your salmon and asparagus with cooked rice, garnished with fresh lemon slices and chopped parsley.
