Lemon-Herb Baked Salmon with Roasted Asparagus
A flavorful and healthy dish featuring tender baked salmon with a zesty lemon-herb topping and perfectly roasted asparagus, all prepared on one baking sheet for easy cleanup.
Equipment
- Large baking sheet
- Small bowl
- Whisk
- Paper towels
Ingredients
Main Ingredients
- 4 Salmon Fillets (about 6 ounces/170g each), fresh, vibrant pink, preferably wild-caught
- 3 tablespoons Olive Oil (extra virgin is best)
- 1 Lemon large, for juice and wedges for serving
- 1 teaspoon Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly ground, or to taste)
- 2 tablespoons Fresh Dill finely chopped (plus extra for garnish)
- 1 tablespoon Fresh Parsley finely chopped
- 1/2 teaspoon Garlic Powder (or 2 cloves fresh minced garlic)
- 1 Asparagus bunch (about 1 pound), trimmed
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss trimmed asparagus with 1 tablespoon of olive oil, salt, and pepper on a baking sheet, then spread it in a single layer.
Assemble
- Pat salmon fillets dry with paper towels.
- Whisk together olive oil, lemon juice, dill, parsley, garlic powder, salt, and pepper in a small bowl.
- Place salmon fillets on the baking sheet alongside the asparagus, then spoon or brush the lemon-herb mixture over each fillet.
Bake & Serve
- Bake for 12-15 minutes, until the salmon flakes easily and the asparagus is tender-crisp.
- Remove from oven and let rest for 2-3 minutes before garnishing with fresh dill and lemon wedges, then serve.
Notes
For easier cleanup, you can line your baking sheet with parchment paper. Adjust salt and pepper to your personal taste. Serve immediately for best results.