Lemon Herb Salmon Asparagus (Printable)
Healthy salmon and asparagus roasted with lemon and herbs, ready in under 30 minutes.
# What You Need:
→ Fish
01 - 4 salmon fillets (6 oz each), skinless
→ Vegetables
02 - 1 lb fresh asparagus, trimmed
→ Marinade & Flavorings
03 - 3 tbsp olive oil
04 - 2 tbsp fresh lemon juice
05 - 1 tbsp lemon zest
06 - 2 garlic cloves, minced
07 - 1 tbsp fresh parsley, finely chopped
08 - 1 tsp fresh thyme leaves
09 - 1/2 tsp dried oregano
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
→ Garnish
12 - Lemon wedges, for serving
13 - Extra chopped fresh herbs (optional)
# Directions:
01 - Preheat oven to 400°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, parsley, thyme, oregano, salt, and black pepper until well combined.
03 - Place the salmon fillets on one side of the prepared sheet pan and the asparagus on the other side.
04 - Drizzle half of the marinade over the salmon and the remaining half over the asparagus. Toss the asparagus to coat evenly.
05 - Arrange the salmon and asparagus in a single layer, ensuring even spacing for proper cooking.
06 - Roast in the oven for 15-18 minutes, or until the salmon is opaque and flakes easily with a fork, and the asparagus is tender-crisp.
07 - Serve immediately with lemon wedges and additional fresh herbs if desired.
# Expert Tips:
01 -
- Everything roasts on one pan so cleanup is practically nonexistent and you have more time to actually enjoy your evening
- The lemon and herbs create this incredibly bright fresh flavor that makes you feel like youre eating something fancy at a restaurant
- Its forgiving enough for weeknight dinners but impressive enough for company
02 -
- Dont marinate the salmon in lemon juice for longer than 30 minutes or the acid will start to cook the fish and change the texture
- Thinner asparagus spears will finish faster than thick ones, so try to buy uniform size or pull the thinner ones out a few minutes early
03 -
- Room temperature salmon cooks more evenly, so try to take it out of the fridge 15 minutes before roasting
- Start checking for doneness at 12 minutes if your fillets are on the thinner side, as overcooked salmon is nobody friend