Lemon Herb Salmon Asparagus (Printable)
Salmon and asparagus roasted together with lemon, garlic, and fresh herbs for a bright, healthy dish.
# What You'll Need:
→ Seafood
01 - 4 salmon fillets (6 oz each), skinless
→ Vegetables
02 - 1 lb fresh asparagus, woody ends trimmed
→ Marinade & Seasonings
03 - 3 tbsp olive oil, divided
04 - 1 large lemon, zested and juiced
05 - 2 garlic cloves, minced
06 - 1 tbsp fresh parsley, chopped
07 - 2 tsp fresh dill, chopped
08 - 1 tsp salt
09 - 1/2 tsp freshly ground black pepper
10 - Lemon slices, for garnish
# Directions:
01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - Arrange the asparagus in a single layer on one half of the sheet pan. Drizzle with 1 tablespoon olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and toss to coat evenly.
03 - In a small bowl, whisk together remaining 2 tablespoons olive oil, lemon zest, lemon juice (reserve a few slices for garnish), garlic, parsley, dill, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
04 - Place the salmon fillets skin-side down on the other half of the sheet pan. Brush the lemon herb mixture generously over the salmon, using any remaining mixture to drizzle over the asparagus.
05 - Top each salmon fillet with a lemon slice. Roast in the preheated oven for 15-18 minutes, or until the salmon is opaque and flakes easily with a fork, and the asparagus is tender-crisp.
06 - Serve immediately, garnished with extra herbs and lemon wedges if desired.
# Expert Advice:
01 -
- The salmon stays impossibly tender while those asparagus edges get perfectly charred and sweet
- Everything cooks on one pan so you can pour a glass of wine and actually relax while dinner happens
02 -
- Dont crowd your pan or the asparagus will steam instead of roast into those glorious crisp-tender spears you want
- The salmon keeps cooking after you pull it from the oven so take it out when it's slightly underdone for perfect results
03 -
- Pat your salmon dry with paper towels before adding the marinade so those flavors actually stick instead of sliding right off
- Room temperature salmon cooks more evenly so take it out of the fridge fifteen minutes before you plan to start cooking