Remove salmon fillet from refrigerator. You want it to sit at room temperature for about 15 minutes before cooking.

Preheat oven to 475ºF/250ºC.

Line a baking sheet with parchment paper.

Place salmon fillet in the center of the baking sheet and place asparagus around it.

Melt butter over medium-low heat in a small pot. Add maple syrup, garlic, salt, pepper, and cayenne. Stir well and remove from heat.

Using a pastry brush, brush butter mixture over both sides of the salmon (skin side and flesh side) and over the asparagus. The fish will be cooked skin side down. Drizzle any remaining butter mixture over the salmon.

Once the oven is preheated, place the baking sheet on the center rack and roast for 8-10 minutes or until salmon is opaque and flakes easily with a fork. If you have a fillet smaller or larger than 2lbs then you will need to adjust the cooking time. The fillet I used for these pictures was 1.86lb and was done right at 8 minutes.

Garnish with chopped parsley and serve immediately.

Thanks to our awesome customer Ken Blank for the recipe recommendation!
Recipe courtesy of Kit's Kitchen
https://kitskitchen.com/sockeye-salmon-recipe/#rec...