Preheat and prep the pan: Heat the oven to 425°F (220°C). Line a large sheet pan with parchment or lightly oil it. This ensures easy cleanup and helps the fish release without tearing.

Trim the asparagus: Snap or cut off the woody ends (about 1–2 inches). Pat the spears dry so they roast instead of steam.

Season the asparagus: Toss on the sheet pan with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread in a single layer along the edges, leaving space in the center for the fish.

Dry and season the tilapia: Pat the fillets dry on both sides. Drizzle with 1 tablespoon olive oil, then season with 1 teaspoon salt, 1/2 teaspoon pepper, and the paprika if using. Lay the fillets in the center of the pan.

Make the lemon garlic butter: In a small saucepan or microwave-safe bowl, melt the butter. Stir in minced garlic, zest of 1 lemon, juice of 1/2 to 1 lemon (about 2 tablespoons), and a pinch of red pepper flakes if you like heat.

Sauce the fish: Spoon most of the lemon garlic butter over the tilapia. Drizzle the remaining butter lightly over the asparagus. Add a few thin lemon slices over or around the fish for extra aroma.

Roast: Bake for 10–12 minutes, depending on thickness. Tilapia is done when it’s opaque and flakes easily with a fork. Asparagus should be tender with a little bite.

Broil for a touch of color (optional): If you like a bit of char, switch to broil for 1–2 minutes. Watch closely so the garlic doesn’t burn.

Finish and garnish: Sprinkle with chopped parsley and an extra squeeze of lemon. Taste and adjust salt and pepper. Serve immediately.