Ingredients
Salmon Fillets: 2 (about 6 oz each)
Asparagus: 1 bunch, ends trimmed
Garlic: 4 cloves, minced
Lemon: 1, zest and juice
Olive Oil: 2 tablespoons
Salt: 1 teaspoon (or to taste)
Black Pepper: 1/2 teaspoon (or to taste)
Fresh Parsley (optional): 2 tablespoons, chopped for garnish
Execution
Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
Prepare the Asparagus: Trim the tough ends of the asparagus and lay them on one side of the baking sheet. Drizzle with 1 tablespoon of olive oil, season with half of the salt and pepper, and toss to coat.
Prepare the Salmon: Pat the salmon fillets dry with a paper towel and place them skin-side down on the other side of the baking sheet.
Make the Garlic Lemon Mixture: In a small bowl, combine the minced garlic, lemon zest, lemon juice, and the remaining tablespoon of olive oil. Stir until well mixed.
Season the Salmon: Brush the garlic lemon mixture generously over the salmon fillets. Sprinkle the remaining salt and pepper evenly over the fillets.
Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork. The asparagus should be tender but still have a little crunch.
Broil for a Finishing Touch (Optional): For a crispy top on the salmon, turn your oven to broil for the last 2-3 minutes of cooking. Keep a close eye to avoid burning.
Serve: Remove from the oven and garnish with freshly chopped parsley if desired. Serve immediately, pairing the salmon and asparagus together on each plate.
Additional tips
- Add a Crunch: If you love a bit of texture, sprinkle some almond slivers or crushed pistachios over the salmon before baking for a nutty crunch.
- Lemon Butter Sauce: If you want a richer dish, melt 1 tablespoon of butter and drizzle it over the salmon just before serving.
- Herb Variations: While parsley is the classic herb for this dish, feel free to experiment with fresh dill or thyme for a different flavor profile.
- Low-Carb Side Ideas: Serve with a simple green salad or cauliflower rice to keep the dish light and carb-conscious.
