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garlic herb butter salmon & asparagus

Garlic Herb Butter Salmon & Asparagus (Dairy Free)

The most delicious salmon drizzled in a dairy free garlic butter sauce with thyme, rosemary, and oregano. It's all cooked together on one sheet pan and comes together in 20 minutes. Easy.
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Prep Time 5 mins
Cook Time 15 mins
Course Main Course
Cuisine American
Servings 2


  • 2 salmon fillets, 6oz
  • 3 cloves garlic, minced and separated
  • 3 tbsp vegan butter, melted
  • 1 tsp brown sugar
  • 1/2 tsp dried oregano (if using fresh, double the quantity)
  • 1/2 tsp dried thyme (if using fresh, double the quantity)
  • 1/2 tsp dried rosemary (if using fresh, double the quantity)
  • 1 bunch asparagus, woody ends removed
  • 1 lemon
  • salt & pepper


  • Preheat oven to 400F / 205C.
  • On a lined sheet pan, lay out the salmon and asparagus. Allow salmon to come to room temperature while the oven preheats.
  • Take one garlic clove per salmon fillet, minced, and rub in to the flesh of the fish with your hands.
  • Add the remaining garlic clove, minced, to a small bowl with your brown sugar, melted vegan butter, and herbs. Mix well, then pour a bit over each fillet and the rest over the asparagus.
  • Season everything generously with salt and pepper, then cook in the oven for 15-18 minutes, depending on the size of your fillets. The salmon is done when it is glistening pink in the middle and flaking easily with a fork.
  • Divide the asparagus and filets between your plates, and finish with a squeeze of fresh lemon.
Keyword asparagus, garlic butter, salmon, seagan, sheet pan
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