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Seafood
Salmon with Roasted Asparagus
23 min total8 prep15 cook2 servings380 cal
PescetarianLow-CarbKetoClassicContains fish
A one-pan dinner where salmon and asparagus roast together at high heat until the fish flakes easily and the asparagus tips turn lightly charred. A quick finish of lemon, garlic, and fresh dill keeps it bright without any extra pots to wash.
Ingredients
meat
- 2 filletssalmon fillets
produce
- 300 gasparagus
- 1lemon
- 2 clovesgarlic
- 1 tbspfresh dill
pantry
- 2 tbspolive oil
- 0.75 tspsalt
- 0.5 tspblack pepper
Steps
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment or foil.
- Trim the woody ends from the asparagus and pat the salmon fillets dry with paper towels.
- Arrange the asparagus on one side of the baking sheet and the salmon on the other; drizzle everything with the olive oil.
- Mince the garlic and scatter half over the salmon and asparagus; season both with salt and black pepper.
- Cut the lemon in half; slice one half into thin rounds and lay on top of the salmon, and reserve the other half for juicing.
- Roast 12–15 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 125–130°F (52–54°C), and the asparagus is tender with lightly charred tips.
- Remove from the oven and squeeze the reserved lemon half over the salmon and asparagus.
- Chop the fresh dill and scatter it over the top.
- Let rest 2–3 minutes before serving.
- Plate the salmon alongside the asparagus, spooning any pan juices over the top.
Tips
- Choose asparagus stalks similar in thickness to the salmon fillets so both finish cooking together.
- Pull the salmon at 125–130°F (52–54°C) for a moist, medium center — it will continue to cook slightly as it rests.
- Pat the salmon completely dry before roasting for better browning.
- Save the second lemon half for extra brightness at the table.
