Tastenexa
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Mediterranean
Herb Baked Salmon
25 min total10 prep15 cook2 servings380 cal
PaleoPescetarianKetoLow-CarbContains fish
Salmon fillets and asparagus roast together on one sheet pan with garlic, olive oil, and fresh dill, then finish with a squeeze of lemon. It's a hands-off dinner that turns out flaky, bright, and dinner-party presentable in about 25 minutes.
Ingredients
meat
- 2 filletssalmon fillets
produce
- 200 gasparagus
- 2 tbspfresh dill
- 1lemon
- 2 clovesgarlic
pantry
- 2 tbspolive oil
- 0.5 tspsalt
- 0.25 tspblack pepper
Steps
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper or foil.
- Pat the salmon fillets dry with paper towels. Trim the woody ends off the asparagus, about 2-3 cm.
- Mince the garlic and thinly slice half the lemon; juice the other half and set the juice aside.
- Arrange the salmon and asparagus on the baking sheet. Drizzle both with olive oil and scatter the minced garlic over the top.
- Season the salmon and asparagus with salt and black pepper, then top the salmon with chopped fresh dill and lemon slices.
- Bake for 12-15 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of about 52-54°C (125-130°F), and the asparagus is crisp-tender.
- Remove the pan from the oven and squeeze the reserved lemon juice over the salmon and asparagus.
- Let the salmon rest on the pan for 2 minutes so the juices settle before serving.
- Plate the salmon with the roasted asparagus, spooning any pan juices over the top, and serve immediately.
Tips
- Preheat the oven fully before roasting — a hot oven from the start gives you flaky fish without drying it out.
- Salmon is done when it flakes easily with a fork and the center is just opaque; an instant-read thermometer should read about 52-54°C (125-130°F) for a moist, medium result.
- Choose asparagus spears close in thickness to the salmon fillets so both finish cooking at the same time.
- Add the lemon juice right before serving, not before baking — it stays brighter and doesn't dull the herb flavor.
