Ingredients
Scale
- 4 salmon fillets (skin-on or skinless)
- 1 bunch fresh asparagus, trimmed
- 2 tablespoons olive oil
- Juice and zest of 1 large lemon
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- Optional garnish: fresh parsley or dill
- Slices of lemon for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- In a small bowl, whisk together lemon juice and zest, garlic, herbs, olive oil, salt, and pepper. Brush this marinade generously over the salmon fillets and toss the asparagus with the remaining mixture. Spread the asparagus on the prepared baking sheet and place the salmon fillets on top or beside the asparagus.
- Roast in the preheated oven for about 12-15 minutes until the salmon is opaque and flakes easily. The asparagus should be tender yet crisp.
- Serve hot, garnished with chopped parsley or dill, and lemon slices. Pair with rice, quinoa, or roasted potatoes for a complete meal.
Notes
- Use wild-caught salmon for enhanced flavor and nutrition.
- For added variety, include cherry tomatoes or bell peppers with the asparagus.
- High-quality olive oil enhances the flavor and health benefits.
- Ensure the salmon reaches an internal temperature of 145°F for perfect doneness.
- Experiment with other herbs like basil or tarragon for different flavor profiles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Healthy American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 fillet with asparagus
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg