This baked salmon and asparagus recipe is the definition of easy dinner! Throw it all on a leaf pan with lemon and the taste is unreal.
How to make baked salmon and asparagus
Ingredients:
- 1 pound thin asparagus*
- 1 pound of salmon, caught in the wild if possible
- 2 tablespoons of olive oil
- Kosher salt and fresh ground black pepper
- Lemon
- Chopped fresh herbs (such as chives, mint or thyme), for garnish
Route description:
- Let salmon come to room temperature.
- Preheat the oven to 425 degrees Fahrenheit. Cover a baking sheet with foil.
- Trim the asparagus. Place it on the baking sheet and throw it with 2 tablespoon of olive oil (this also oils the foil). Sprinkle with ½ teaspoon kosher salt and fresh ground black pepper.
- Pat the salmon dry and place it on the foil. Sprinkle it with 1 teaspoon of olive oil. Sprinkle the salmon with ½ teaspoon kosher salt and fresh ground black pepper. Place asparagus around the salmon. Cut the lemon into wheels and place them on the asparagus (but not the salmon). Squeeze juice from the two ends of the lemon on the tray. Then add the chopped fresh herbs on top of everything.
- Bake for 9 to 12 minutes until the asparagus is soft on the thickest part, and the salmon is simply soft and pink in the middle (the internal temperature must be done between 125 and 130F in the middle, or 10 degrees less if you are like You are roasting). If the salmon is done before the asparagus (the asparagus is thick), remove it from the tray and continue to cook only the asparagus until soft.
Hint: How to prepare asparagus
Thin asparagus spears need little preparation. Just cut the bottom of the stem to remove the base that can be a little woody. The point to trim or break can be found by carefully bending the spears – there is a natural point on the stem where it will easily break.
Use a vegetable peeler for thicker stems to remove the outer layer of the stem, from the base to about halfway through the spear.