Lemon Herb Baked Salmon with Asparagus
Lemon Herb Baked 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
- 3 tablespoons extra virgin olive oil
- 1 lemon, juiced and zested
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish (Optional)
- 4 lemon wedges
- 1 fresh dill sprigs, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, chopped fresh dill, chopped fresh parsley, minced garlic, sea salt, and black pepper. This will be your herb-lemon marinade.
⏱️ 3 min
- 3
Place the salmon fillets on one side of the prepared baking sheet. Arrange the trimmed asparagus spears on the other side. Drizzle half of the herb-lemon marinade over the salmon fillets, ensuring they are well coated. Drizzle the remaining marinade over the asparagus spears, tossing gently to coat.
⏱️ 5 min
- 4
Bake 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 based on the thickness of your salmon fillets.
⏱️ 18 min•🌡️ 400
- 5
Carefully transfer the baked salmon and asparagus to individual plates. Garnish with fresh lemon wedges and additional dill sprigs, if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Baked 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
- 3 tablespoons extra virgin olive oil
- 1 lemon, juiced and zested
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish (Optional)
- 4 lemon wedges
- 1 fresh dill sprigs, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, chopped fresh dill, chopped fresh parsley, minced garlic, sea salt, and black pepper. This will be your herb-lemon marinade.
⏱️ 3 min - 3
Place the salmon fillets on one side of the prepared baking sheet. Arrange the trimmed asparagus spears on the other side. Drizzle half of the herb-lemon marinade over the salmon fillets, ensuring they are well coated. Drizzle the remaining marinade over the asparagus spears, tossing gently to coat.
⏱️ 5 min - 4
Bake 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 based on the thickness of your salmon fillets.
⏱️ 18 min•🌡️ 400 - 5
Carefully transfer the baked salmon and asparagus to individual plates. Garnish with fresh lemon wedges and additional dill sprigs, if desired. Serve immediately.
⏱️ 2 min