Hungry and in need of a quick and delicious meal? We’ve got a new solution for that. This baked salmon and asparagus recipe is simple, elegant, and tastes like a gourmet made meal. Roasting it up on a sheet pan with lemon slices and fresh herbs adds effortless flavor that feels fresh yet refined.
Use thin asparagus!
Using a thin asparagus in this recipe is critical. Thin, young asparagus spears are much more tender and tastier than large and tough stalks. Try to find thin asparagus at the supermarket. This will come handy in the cooking process. When cutting the asparagus, try to trim off the tough, woody bottoms of the stalks.
- 1 pound thin asparagus
- 1 pound salmon (wild caught if possible)
- Kosher salt and fresh ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 lemon
- Minced fresh herbs: chives, mint or thyme
- Thaw salmon until room temperature.
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with foil.
- Trim the asparagus. Place it on the baking sheet and toss it with 2 tablespoons of olive oil. Sprinkle ½ teaspoon kosher salt and fresh ground black pepper.
- Pat the salmon dry and place it on the foil. Add on the salmon: 1 teaspoon olive oil, ½ teaspoon kosher salt and fresh ground black pepper. Place asparagus around the salmon.
- Slice the lemon into wheels and place them on top of the asparagus and not the salmon. Squeeze juice from the two lemons onto the tray. add the chopped fresh herbs on top of everything.
- Bake for 9 to 12 minutes until the asparagus is tender at the thickest part, and the salmon is just tender and pink at the center. If the salmon is done before the asparagus (in case when the asparagus is thick), separate it from the tray and continue cooking just the asparagus until tender.
You are all done!