Description
A delicious and healthy baked salmon dish with asparagus, seasoned perfectly.
Ingredients
Scale
- 1 pound thin asparagus
- 1 pound salmon, wild caught if possible
- 2 tablespoons olive oil
- Kosher salt and fresh ground black pepper
- 1 Lemon
- Minced fresh herbs (like chives, mint or thyme), for garnish
Instructions
- Allow the salmon to come to room temperature.
- Preheat the oven to 425 degrees Fahrenheit. 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 ½ 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 ½ 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 for 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 130F in the center for done, or 10 degrees less if you’re broiling). If the salmon is done before the asparagus (the asparagus is thick), remove it from the tray and continue cooking just the asparagus until tender.
Notes
- This dish is perfect for a quick weeknight dinner and can be served with rice or quinoa.
- Feel free to substitute herbs based on your preference.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 450
- Sugar: 1g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 100mg