Baked Salmon With Asparagus

A unique and delicious recipe for Baked Salmon with Roasted Asparagus that will elevate your dinner with minimal effort:

Ingredients:

For the Baked Salmon:

  • 4 salmon fillets (6 oz each), skin-on or skinless
  • 1 tablespoon olive oil
  • 1 lemon, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon Dijon mustard (optional, for extra flavor)
  • 1 tablespoon fresh parsley, chopped (for garnish)

For the Roasted Asparagus:

  • 1 bunch asparagus (about 12-15 spears), trimmed
  • 1 tablespoon olive oil
  • 1 teaspoon lemon zest
  • 1/2 teaspoon garlic powder (or 1 clove minced garlic)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon grated Parmesan cheese (optional, for a cheesy twist)

Instructions:

1. Prepare the Salmon:

  • Preheat your oven to 400°F (200°C).
  • Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
  • Place the salmon fillets on the prepared baking sheet, skin side down if they have skin.
  • Drizzle the olive oil over the fillets, then rub it in gently to coat the salmon evenly.
  • Garlic and Thyme: Sprinkle the minced garlic and fresh thyme over the salmon. If using Dijon mustard, lightly spread it over the top of the fillets for a tangy flavor boost.
  • Place lemon slices on top of each fillet. Season the salmon with salt and freshly ground black pepper to taste.
  • Set aside while you prepare the asparagus.

2. Prepare the Asparagus:

  • Trim the tough ends off the asparagus by snapping them off or cutting about 1-2 inches from the base.
  • On a separate baking sheet or in the same one (if there’s space), arrange the asparagus in a single layer.
  • Drizzle with olive oil, and sprinkle with lemon zest, garlic powder, and salt and pepper. Toss to coat the asparagus evenly.
  • If desired, sprinkle the asparagus with Parmesan cheese for extra flavor.

3. Bake the Salmon and Asparagus:

  • Place both the salmon and asparagus in the oven. Bake for about 12-15 minutes, depending on the thickness of the salmon fillets. The salmon should be opaque and easily flake with a fork.
  • Asparagus should be tender and lightly browned, about 15 minutes. If you like your asparagus a little more crisp-tender, reduce the baking time by 2-3 minutes.

4. Serve and Garnish:

  • Remove the salmon and asparagus from the oven. Plate the salmon fillets with the roasted asparagus on the side.
  • Garnish the salmon with a sprinkle of fresh parsley and a squeeze of fresh lemon juice for a burst of freshness.
  • Optionally, drizzle any leftover juices from the baking sheet over the salmon and asparagus for added flavor.

Tips:

  • Customize: You can add other herbs like dill or rosemary for more aromatic flavors, or swap the asparagus for other roasted vegetables such as broccoli, Brussels sprouts, or carrots.
  • Cooking Tip: If you prefer a crispier skin on the salmon, broil the fillets for the last 1-2 minutes of cooking.
  • Make it a Meal: Serve with quinoa, couscous, or a light side salad for a balanced meal.

This Baked Salmon with Roasted Asparagus is a light, flavorful, and nutritious dinner that’s quick to prepare and always impressive!