Wild Salmon with Roasted Asparagus
Happier GroceryWild Salmon with Roasted Asparagus
Ingredients
For the Salmon and Asparagus
- 4 wild salmon fillets, 6-ounce portions, skin-on or off
- 1 1/2 pounds asparagus spears, trimmed
- 1 organic lemon, sliced into thin rounds
- 3 tablespoons HG OG Spanish Olive Oil
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper, freshly ground
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
On the prepared baking sheet, toss the trimmed asparagus with 1 tablespoon of HG OG Spanish Olive Oil, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper. Spread in a single layer.
⏱️ 3 min
- 3
Pat the wild salmon fillets dry with a paper towel. In a small bowl, combine the remaining 2 tablespoons of HG OG Spanish Olive Oil, minced garlic, chopped fresh dill, remaining 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper.
⏱️ 4 min
- 4
Place the salmon fillets on the same baking sheet as the asparagus, leaving some space between them. Spoon the olive oil and herb mixture evenly over each salmon fillet. Top each fillet with a few slices of organic lemon.
⏱️ 3 min
- 5
Roast in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp. Cooking time may vary depending on the thickness of the salmon.
⏱️ 15 min•🌡️ 400
- 6
Carefully remove the baking sheet from the oven. Serve immediately, garnishing with extra fresh dill if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Happier GroceryWild Salmon with Roasted Asparagus
Ingredients
For the Salmon and Asparagus
- 4 wild salmon fillets, 6-ounce portions, skin-on or off
- 1 1/2 pounds asparagus spears, trimmed
- 1 organic lemon, sliced into thin rounds
- 3 tablespoons HG OG Spanish Olive Oil
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper, freshly ground
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
On the prepared baking sheet, toss the trimmed asparagus with 1 tablespoon of HG OG Spanish Olive Oil, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper. Spread in a single layer.
⏱️ 3 min - 3
Pat the wild salmon fillets dry with a paper towel. In a small bowl, combine the remaining 2 tablespoons of HG OG Spanish Olive Oil, minced garlic, chopped fresh dill, remaining 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper.
⏱️ 4 min - 4
Place the salmon fillets on the same baking sheet as the asparagus, leaving some space between them. Spoon the olive oil and herb mixture evenly over each salmon fillet. Top each fillet with a few slices of organic lemon.
⏱️ 3 min - 5
Roast in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp. Cooking time may vary depending on the thickness of the salmon.
⏱️ 15 min•🌡️ 400 - 6
Carefully remove the baking sheet from the oven. Serve immediately, garnishing with extra fresh dill if desired.
⏱️ 2 min