Roasted Salmon with Lemon & Asparagus

Name: Roasted Salmon with Lemon & Asparagus
Prep time: 10 min
Cook time: 12 min
Total time: 34 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g salmon fillet (skin-on, 4 fillets about 150g each); 400 g asparagus (woody ends trimmed); 2 tbsp olive oil; 1 pcs lemon (sliced into thin rounds); 4 pcs garlic (cloves, minced); 1 tbsp lemon juice (freshly squeezed, for finishing); 0.25 tsp salt; 1 pinch black pepper (freshly ground); 2 tbsp dill (fresh, chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Tender, flaky salmon fillets roasted alongside crisp-tender asparagus spears, brightened with fresh lemon and a touch of garlic. This one-pan dinner feels elegant but comes together in just 25 minutes with minimal cleanup. The high-heat roast gives the salmon a delicate crust while keeping the inside buttery and moist.

PREP

10m

COOK

12m

SERVES

100 G

416 cal

SERVINGS

INGREDIENTS

For 4 servings

600 gsalmon fillet · skin-on, 4 fillets about 150g each400 gasparagus · woody ends trimmed2 tbspolive oil1 pcslemon · sliced into thin rounds4 pcsgarlic · cloves, minced1 tbsplemon juice · freshly squeezed, for finishing¼ tspsalt1 pinchblack pepper · freshly ground2 tbspdill · fresh, chopped, for garnish

NUTRITION · PER SERVING

416

CALORIES · 100 G

Protein33g · 32%

Carbs7g · 7%

Fat27g · 58%

Fiber3g

Sugar3g

Saturated fat6g

Cholesterol83mg

Sodium237mg

Potassium794mg

Phosphorus425mg

How we calculate →

METHOD · 5 STEPS

prep
Preheat oven and prepare the sheet pan.
Heat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper for easy cleanup.
prep
Season the salmon and asparagus.
1.Pat salmon fillets dry with paper towels.
2.Toss asparagus spears with 1 tablespoon olive oil, half the minced garlic, a pinch of salt, and a pinch of black pepper.
3.Spread asparagus in a single layer on one half of the sheet pan.
prep
Arrange salmon on the pan.
1.Brush salmon fillets with remaining 1 tablespoon olive oil.
2.Rub the remaining minced garlic over the salmon.
3.Season evenly with salt and black pepper.
4.Place salmon fillets skin-side down on the empty side of the sheet pan.
5.Lay lemon slices on and around the salmon.
roast · ~12 min
Roast until salmon is cooked through.
Roast for 10-12 minutes, until salmon flakes easily with a fork and reaches an internal temperature of 135-140°F for medium. Asparagus should be tender-crisp and lightly charred at the tips.
TIPFor a golden crust, switch the oven to broil for the last 1-2 minutes. Watch closely to avoid burning.
garnish
Finish with fresh lemon and dill.
1.Drizzle the fresh lemon juice over the salmon and asparagus.
2.Scatter chopped fresh dill on top.
3.Serve immediately straight from the sheet pan.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat salmon fillets completely dry before seasoning to ensure a golden crust.
2
Place asparagus in a single layer with space between spears for even roasting.
3
Use an instant-read thermometer to check salmon doneness: 135-140°F for medium.
4
If asparagus is very thick, blanch it for 1 minute in boiling water before roasting.
5
Switch to broil for the last minute if you want a slightly crisper salmon top.
6
Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently.

RECIPE VARIATIONS

Adapt it for your goals.

herb crusted

Herb-crusted

Mix 2 tablespoons of fresh chopped parsley and 1 teaspoon of dried thyme with the garlic before rubbing onto the salmon for an earthy, aromatic twist.

low carb