Zesty Lemon Garlic Salmon with Asparagus

An American-inspired thirty-minute main built around salmon fillets roasted on a sheet pan with asparagus, then finished with lemon, garlic, and butter. Quick couscous absorbs the pan juices and keeps the meal complete within the time limit.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

• 20 ml olive oil divided
• 2 clove garlic cloves 2 minced, 2 thinly sliced
• 1 each lemon 1 zested and juiced, 1 cut into wedges
• 6 g fine salt divided
• 1 g black pepper divided
• 454 g asparagus trimmed
• 10 ml olive oil divided
• 2 g fine salt divided
• 1 g black pepper divided
• 680 g salmon fillets skin-on or skinless, patted dry
• 20 g unsalted butter cut into small pieces
• 2 clove garlic cloves 2 minced, 2 thinly sliced
• 240 g couscous dry
• 360 ml water for couscous
• 2 g fine salt divided
• 8 g fresh dill chopped
• 8 g fresh parsley chopped
• 1 each lemon 1 zested and juiced, 1 cut into wedges

Instructions

1. Heat the oven to 230°C. Set a rimmed sheet pan large enough for the salmon and asparagus; if needed, line it for easier cleanup. Oven is fully preheated and the pan is ready.
2. In a small bowl, mix 20 ml olive oil, the minced garlic, lemon zest, 6 g salt, and 1 g black pepper. The garlic-lemon seasoning is combined.
3. Place the asparagus on the sheet pan and toss it with 10 ml olive oil, then season with 2 g salt and 1 g black pepper. Spread it into a single layer around the pan edges. Asparagus is evenly coated and in a single layer.
4. Nestle the salmon in the center of the pan. Spoon the garlic-lemon mixture over the fillets and top each piece with the butter pieces and the sliced garlic. Salmon is fully seasoned and topped.
5. Roast for 12 to 15 minutes, until the salmon flakes at the thickest point and reaches 52°C to 57°C for medium, or 60°C for more fully cooked fish. The asparagus should be browned at the tips and tender-crisp. Salmon flakes easily and asparagus is tender-crisp with browned edges.
6. While the salmon roasts, combine the couscous and remaining 360 ml water in a medium saucepan with the remaining 2 g salt. Bring to a boil, cover, remove from the heat, and let stand 5 minutes. Fluff with a fork, then stir in the chopped dill, parsley if using, and the remaining lemon juice. Couscous is fluffy and the herbs are mixed through.
7. Divide the couscous among plates, top with salmon and asparagus, and spoon any pan juices over the fish. Serve with lemon wedges. Plates are assembled and glossy with pan juices.