Baked Lemon Herb Salmon with Asparagus

A weeknight sheet-pan dinner built around salmon fillets and asparagus. The salmon roasts briefly with lemon, garlic, and herbs while the asparagus cooks on the same pan, giving a complete main course with minimal active time.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

• 20 ml olive oil divided
• 20 ml lemon juice freshly squeezed, divided
• 2 g lemon zest finely grated from 1 lemon
• 6 g garlic minced
• 4 g fresh dill chopped
• 4 g fresh parsley chopped
• 2 g fresh thyme leaves picked from stems
• 3 g fine salt divided
• 1 g black pepper freshly ground, divided
• 680 g salmon fillets skin-on or skinless, 4 equal fillets
• 450 g asparagus trimmed
• 10 ml olive oil divided
• 10 ml lemon juice freshly squeezed, divided
• 2 g fine salt divided
• 1 g black pepper freshly ground, divided
• 1 lemon lemon wedges for serving

Instructions

1. Heat the oven to 220°C. Line a large rimmed sheet pan with parchment. Oven fully preheated and sheet pan lined.
2. Pat the salmon dry. In a small bowl, mix 20 ml of the olive oil, 20 ml of the lemon juice, the lemon zest, garlic, dill, parsley, thyme, 3 g of the salt, and 1 g of the black pepper. Rub this mixture over the top of the salmon fillets. Salmon is evenly coated with the herb-lemon mixture.
3. Toss the asparagus with the remaining 10 ml olive oil, the remaining 10 ml lemon juice, 2 g salt, and 1 g black pepper. Spread it on the sheet pan in a single layer and nestle the salmon among the asparagus. Asparagus is in a single layer and the salmon is arranged without crowding.
4. Bake for 12 to 15 minutes, until the salmon flakes easily at the thickest part and reaches 63°C, and the asparagus is tender with browned tips. Salmon flakes easily and asparagus has light browning at the tips.
5. Transfer to plates and serve immediately with the lemon wedges. Dinner is plated and ready to eat.