Lemon Herb Baked Salmon with Roasted Asparagus
This easy and healthy recipe features tender, flaky salmon baked with a delicious lemon-herb topping and perfectly roasted asparagus, all on one pan.
Equipment
- Baking sheet
- Parchment paper
- Small bowl
- Paper towels
Ingredients
Main
- 2 (6 oz) salmon fillets wild-caught preferred, skin-on or skinless
- 1 tbsp olive oil
- 1 lemon half thinly sliced, half for juice
- 2 cloves garlic minced
- 1 tsp dried dill (or 1 tbsp fresh chopped dill)
- 1/2 tsp salt
- 1/4 tsp black pepper
Asparagus
- 1 bunch asparagus woody ends trimmed
- Optional fresh parsley or chives for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat the salmon fillets dry with paper towels to ensure a crispy skin.
- In a small bowl, mix olive oil, minced garlic, dried dill, salt, and pepper to create a flavorful herb mixture.
Cooking
- Place the salmon on the baking sheet and spread the herb mixture over each fillet; then, arrange lemon slices on top of the salmon.
- Toss the trimmed asparagus with a drizzle of olive oil, a squeeze of lemon, salt, and pepper, and arrange them around the salmon on the baking sheet.
- Bake for 12-18 minutes until the salmon flakes easily and the asparagus is tender-crisp.
- Once cooked, remove from the oven and let the dish rest for 1-2 minutes before serving.
Serving
- Serve immediately with an extra squeeze of lemon and a garnish of fresh parsley or chives if desired.
Notes
The cooking time for salmon can vary based on thickness; adjust accordingly to ensure it is cooked through but still moist.