Baked Salmon and Asparagus
This baked salmon and asparagus dish combines flaky salmon, tender asparagus, and fresh herbs with a hint of lemon for a healthy, gluten-free dinner that's packed with flavor and nutrition.
Ingredients
- 1 pound thin asparagus *
- 1 pound salmon wild caught if possible
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 lemon
- Minced fresh herbs (like chives, mint, or thyme), for garnish
Instructions
- Allow the salmon to come to room temperature while preheating your oven to 425°F. Line a baking sheet with foil for easy cleanup.
- Trim the woody ends off the asparagus and arrange the spears on the prepared baking sheet. Toss with 2 tablespoons of olive oil to coat evenly, then sprinkle with ½ teaspoon of kosher salt and freshly ground black pepper.
- Pat the salmon dry and place it on the foil, skin-side down if it has skin. Drizzle the salmon with 1 teaspoon of olive oil and sprinkle with ½ teaspoon kosher salt and freshly ground black pepper.
- Slice the lemon into wheels and arrange them over the asparagus, avoiding the salmon. Squeeze juice from the lemon ends over the entire tray for added flavor.
- Top everything with freshly minced herbs for a bright, aromatic finish.
- Bake for 9-12 minutes, or until the salmon is just tender and pink in the center (125-130°F internal temperature) and the asparagus is crisp-tender. If the asparagus needs more time, remove the salmon and finish cooking the asparagus until tender.
- Serve immediately, garnished with extra herbs if desired.
Notes
*Thin asparagus cooks quickly and pairs beautifully with salmon. If using thicker asparagus, expect a cook time closer to 15 minutes.