Baked Salmon with Asparagus
This simple and healthy recipe features tender salmon fillets baked alongside fresh asparagus. A light lemon-herb seasoning enhances the natural flavors, making it a perfect weeknight dinner.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 2
- Difficulty
- Easy
- Per serving
- 512 kcal
Allergen information: may contain fish. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 340 gsalmon fillet, skin on or off
- 250 gasparagus, woody ends trimmed
- 2 tbspolive oil
- 0.5 pcslemon, half for juice, half for slices
- 0.5 tspgarlic powder
- 0.5 tspdried dill
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
whisk · small bowl · baking sheet · parchment paper
The method
Step by step
- 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup.
About 5 min
- 2
Pat the salmon fillets dry with a paper towel. This helps achieve a better sear and prevents steaming.
About 1 min
- 3
In a small bowl, whisk together the olive oil, juice from half the lemon, garlic powder, dried dill, salt, and black pepper.
About 1 min
- 4
Place the salmon fillets on one side of the prepared baking sheet. Arrange the trimmed asparagus on the other side.
About 1 min
- 5
Drizzle half of the lemon-herb mixture over the salmon and the other half over the asparagus, ensuring everything is evenly coated.
About 1 min
- 6
Arrange thin slices from the remaining lemon half over the salmon fillets.
About 1 min
- 7
Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp.
About 15 min
Cook’s note: Cooking time may vary depending on the thickness of your salmon.
- 8
Serve immediately and enjoy your healthy meal.
Per serving
Nutrition
- Calories
- 511.6kcal
- Protein
- 37.3g
- Carbs
- 8.7g
- Fat
- 35.8g
- Fibre
- 3.7g
- Sugar
- 3.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover salmon and asparagus in an airtight container in the refrigerator.
Gently reheat in the microwave or a preheated oven until just warm to avoid drying out the fish.
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