Description
This simple yet delicious recipe combines tender asparagus and moist salmon, baked to perfection. Ideal for a quick dinner!
Ingredients
Scale
- 1 pound thin asparagus
- 1 pound salmon, wild caught if possible
- 2 tablespoons olive oil
- Kosher salt and fresh ground black pepper to taste
- 1 Lemon
- Minced fresh herbs (like chives, mint or thyme), for garnish
Instructions
- Allow salmon to come to room temperature.
- Preheat the oven to 425°F. Line a baking sheet with foil.
- Trim the asparagus. Place it on the baking sheet and toss it with 2 tablespoons olive oil (this also oils the foil). Sprinkle with 1/2 teaspoon kosher salt and fresh ground black pepper.
- Pat the salmon dry and place it on the foil. Drizzle it with 1 teaspoon olive oil. Sprinkle the salmon with 1/2 teaspoon kosher salt and fresh ground black pepper. Place asparagus around the salmon.
- Slice the lemon into wheels and place them on top of the asparagus (but not the salmon). Squeeze juice from the two ends of the lemon onto the tray. Then add the chopped fresh herbs on top of everything.
- Bake 9 to 12 minutes until the asparagus is tender at the thickest part, and the salmon is just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center for done). If the salmon is done before the asparagus, remove it from the tray and continue cooking just the asparagus until tender.
Notes
- This meal is best served fresh from the oven for optimal flavor and texture.
- Consider serving with a side of rice or quinoa for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece of salmon and 1/4 pound of asparagus
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg