Lemon Herb Salmon Asparagus (Printable Version)
A vibrant meal of salmon and asparagus infused with lemon and herbs, oven-roasted to perfection.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (6 oz each), skinless
→ Vegetables
02 - 1 lb fresh asparagus, trimmed
→ Marinade & Flavorings
03 - 3 tbsp olive oil
04 - 2 tbsp fresh lemon juice
05 - 1 tbsp lemon zest
06 - 2 garlic cloves, minced
07 - 1 tbsp fresh parsley, finely chopped
08 - 1 tsp fresh thyme leaves
09 - 1/2 tsp dried oregano
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
→ Garnish
12 - Lemon wedges, for serving
13 - Extra chopped fresh herbs (optional)
# How to Make It:
01 - Preheat oven to 400°F. Line a large sheet pan with parchment paper or lightly grease with cooking spray.
02 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, parsley, thyme, oregano, salt, and black pepper until well combined.
03 - Place salmon fillets on one side of the prepared sheet pan and arrange asparagus on the opposite side.
04 - Drizzle half of the marinade evenly over the salmon fillets. Pour remaining marinade over asparagus and toss to coat thoroughly.
05 - Arrange salmon and asparagus in a single layer, ensuring pieces do not overlap for even cooking.
06 - Roast for 15-18 minutes until salmon is opaque throughout and flakes easily with a fork, and asparagus is tender-crisp.
07 - Transfer to plates and serve hot with lemon wedges and additional fresh herbs if desired.
# Expert Tips:
01 -
- Its the kind of dinner that looks impressive but takes zero actual skill
- The cleanup is so minimal you might forget you cooked at all
02 -
- Salmon keeps cooking after it leaves the oven, so pull it when there's still a tiny bit of translucency in the center
- Thin asparagus spears will finish before thick ones, so sort them by size if you can
03 -
- A hot pan is crucial so the salmon gets slightly golden on the edges
- Don't crowd the asparagus or it'll steam instead of roast