Baked Lemon Herb Salmon with Asparagus
Baked Lemon Herb Salmon with Asparagus
Ingredients
For the Salmon and Asparagus
- 4 salmon fillets, about 6 ounces each, skin on or off
- 1 pound asparagus spears, woody ends trimmed
- 2 tablespoons olive oil
- 1 lemon, half sliced, half for juice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, whisk together the olive oil, juice from half of the lemon, chopped fresh dill, chopped fresh parsley, garlic powder, salt, and black pepper. This will be your herb-lemon dressing.
⏱️ 3 min
- 3
Place the trimmed asparagus spears on one side of the prepared baking sheet. Drizzle about half of the herb-lemon dressing over the asparagus and toss gently to coat. Arrange the asparagus in a single layer.
⏱️ 3 min
- 4
Pat the salmon fillets dry with paper towels. Place them on the other side of the baking sheet, leaving some space between each fillet and the asparagus. Drizzle the remaining herb-lemon dressing evenly over the salmon fillets.
⏱️ 2 min
- 5
Place a lemon slice on top of each salmon fillet.
⏱️ 1 min
- 6
Bake in the preheated oven for 12-18 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp. Cooking time will vary depending on the thickness of your salmon fillets.
⏱️ 18 min•🌡️ 400
- 7
Carefully remove the baking sheet from the oven. Serve the baked salmon and asparagus immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Lemon Herb Salmon with Asparagus
For the Salmon and Asparagus
- 4 salmon fillets, about 6 ounces each, skin on or off
- 1 pound asparagus spears, woody ends trimmed
- 2 tablespoons olive oil
- 1 lemon, half sliced, half for juice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, whisk together the olive oil, juice from half of the lemon, chopped fresh dill, chopped fresh parsley, garlic powder, salt, and black pepper. This will be your herb-lemon dressing.
⏱️ 3 min - 3
Place the trimmed asparagus spears on one side of the prepared baking sheet. Drizzle about half of the herb-lemon dressing over the asparagus and toss gently to coat. Arrange the asparagus in a single layer.
⏱️ 3 min - 4
Pat the salmon fillets dry with paper towels. Place them on the other side of the baking sheet, leaving some space between each fillet and the asparagus. Drizzle the remaining herb-lemon dressing evenly over the salmon fillets.
⏱️ 2 min - 5
Place a lemon slice on top of each salmon fillet.
⏱️ 1 min - 6
Bake in the preheated oven for 12-18 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp. Cooking time will vary depending on the thickness of your salmon fillets.
⏱️ 18 min•🌡️ 400 - 7
Carefully remove the baking sheet from the oven. Serve the baked salmon and asparagus immediately.
⏱️ 1 min