Description
Tender oven-roasted salmon fillets with bright lemon, fresh dill, and perfectly roasted asparagus – a quick, healthy, and delicious dish.
Ingredients
- Salmon fillets – 4 (about 170 g / 6 oz each), skin-on or skinless
- Fresh asparagus – 1 bunch (about 450 g / 1 lb), trimmed
- Olive oil – 3 tbsp
- Butter – 2 tbsp, melted
- Lemon – 1 (juice + zest) + extra slices for garnish
- Fresh dill – 3 tbsp, chopped
- Garlic – 2 cloves, minced
- Salt – 1 tsp (or to taste)
- Black pepper – ½ tsp
Instructions
- Preheat oven to 200°C / 400°F and line a baking sheet with parchment paper.
- Place trimmed asparagus on one side of the baking sheet, drizzle with 1 tbsp olive oil, season with salt & pepper, and toss to coat.
- Place salmon fillets on the baking sheet next to the asparagus. In a small bowl, mix melted butter, remaining olive oil, lemon juice, zest, garlic, and dill. Brush this mixture generously over the salmon.
- Bake for 12–15 minutes, depending on the thickness of the salmon (the fish should flake easily with a fork). The asparagus should be tender-crisp.
- Plate the salmon with roasted asparagus, garnish with fresh dill and lemon slices. Serve with rice, potatoes, or quinoa for a complete meal.
Notes
- Add thin lemon slices directly on top of the salmon before roasting for extra brightness.
- Swap asparagus for green beans, zucchini, or broccoli.
- Add a pinch of chili flakes for a spicy kick.
- Pair with a crisp white wine (like Sauvignon Blanc or Pinot Grigio).
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg