Description
This Baked Lemon Herb Salmon with Asparagus is a quick and elegant meal perfect for busy weeknights or gourmet occasions. The tender salmon fillets are infused with zesty lemon juice, garlic, and aromatic herbs, then baked alongside fresh asparagus for a nutritious and flavorful dish ready in just 25 minutes.
Ingredients
Scale
For the Marinade
- 1 whole Lemon (Juiced and zested)
- 3 cloves Garlic (Minced)
- 1 tbsp Dried Parsley
- 1 tbsp Dried Thyme
- 1/4 cup Olive Oil (Extra virgin)
- 1 tsp Salt (Sea salt recommended)
- 1 tsp Black Pepper (Freshly ground)
For the Main Dish
- 1 lb Asparagus (Trimmed at woody ends)
- 4 fillets Salmon (4-6 oz each, skin-on)
Instructions
- Prepare the marinade: In a small bowl, combine the lemon juice and zest, minced garlic, dried parsley, dried thyme, olive oil, salt, and freshly ground black pepper. Whisk together until well blended.
- Marinate the salmon: Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring each fillet is coated evenly. Let them sit for 5-10 minutes to absorb the flavors.
- Preheat the oven: Set your oven to 400°F (200°C) and allow it to fully heat to ensure even baking.
- Prepare the asparagus: Arrange the trimmed asparagus on a baking sheet lined with parchment paper or lightly greased. Drizzle a little olive oil, and season lightly with salt and pepper.
- Arrange salmon and asparagus: Place the marinated salmon fillets skin-side down on the baking sheet next to the asparagus, leaving a little space between each piece for even cooking.
- Bake the dish: Bake for 12-15 minutes, until the salmon flakes easily with a fork and the asparagus is tender but still crisp.
- Serve: Remove from the oven and plate the salmon and asparagus. Optional garnish with extra lemon slices or fresh herbs for added brightness.
Notes
- Do not overcook the salmon to maintain its moisture and flaky texture.
- If you prefer, fresh parsley and thyme can be used instead of dried; use about 1 tablespoon each, chopped.
- For added richness, a squeeze of fresh lemon can be added right before serving.
- This recipe pairs well with a light side of quinoa, rice, or a fresh salad.
- Use wild-caught salmon for best flavor and sustainability.
