Lemon Dill Salmon with Asparagus

Name: Lemon Dill Salmon with Asparagus
Cook time: 18 min
Yield: 4 servings
Ingredients: 450 g asparagus trimmed; 15 ml olive oil divided; 3 g kosher salt divided; 0.5 g black pepper freshly ground, divided; 1 count lemon 1 zested and juiced, 1 cut into wedges; 6 g fresh dill finely chopped, divided; 2 clove garlic minced; 15 ml olive oil divided; 2 g kosher salt divided; 1 g black pepper freshly ground, divided; 680 g salmon fillets skin-on if available, pin bones removed; 15 g butter cut into small pieces, optional for finishing; 4 g fresh dill finely chopped, divided; 1 count lemon 1 zested and juiced, 1 cut into wedges; 15 ml water for loosening the pan juices if needed; 2 g kosher salt divided; 0.5 g black pepper freshly ground, divided

A weeknight sheet-pan main built around salmon and asparagus. The asparagus roasts first so it softens and browns slightly, then the salmon finishes on the same pan with lemon, dill, and garlic for a clean, direct flavor. Serve it as soon as the salmon flakes and the asparagus is tender-crisp.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

450 g asparagus trimmed
15 ml olive oil divided
3 g kosher salt divided
0.5 g black pepper freshly ground, divided
1 count lemon 1 zested and juiced, 1 cut into wedges
6 g fresh dill finely chopped, divided
2 clove garlic minced
15 ml olive oil divided
2 g kosher salt divided
1 g black pepper freshly ground, divided
680 g salmon fillets skin-on if available, pin bones removed
15 g butter cut into small pieces, optional for finishing
4 g fresh dill finely chopped, divided
1 count lemon 1 zested and juiced, 1 cut into wedges
15 ml water for loosening the pan juices if needed
2 g kosher salt divided
0.5 g black pepper freshly ground, divided

Instructions

Heat the oven to 220 C. Line a 13 x 18 in (33 x 46 cm) sheet pan with parchment. Toss the asparagus with 15 ml olive oil, 3 g kosher salt, and 0.5 g black pepper, then spread it on the pan and roast for 8 minutes. The asparagus should just begin to soften and pick up a little color.
While the asparagus roasts, stir together the lemon zest and juice from 1 lemon, 6 g chopped dill, the minced garlic, the remaining 15 ml olive oil, 2 g kosher salt, and 0.5 g black pepper. Pat the salmon dry and season both sides with the remaining 4 g kosher salt and 1 g black pepper. The dressing should look glossy and the salmon should be evenly seasoned.
Remove the pan from the oven, make space among the asparagus, and add the salmon in a single layer. Spoon the lemon-dill mixture over the salmon and asparagus, then return the pan to the oven and bake 10 to 12 minutes, until the salmon flakes at the thickest point and the asparagus is tender-crisp. The salmon should flake easily and register 52 to 57 C for medium, or about 60 C for fully cooked.
If using, dot the salmon with the butter and let it melt for 1 minute off heat. Finish with the remaining 4 g dill and serve with lemon wedges. Add up to 15 ml water only if needed to loosen the pan juices for spooning. The salmon should be moist and opaque, and the asparagus should be tender-crisp with browned tips.