Hey friends!
Looking for a simple and delicious dinner idea? I’ve got you covered!
Today, I’m sharing my go-to recipe for baked salmon with asparagus.
It’s healthy, flavorful, and takes hardly any time to whip up.
Plus, it’s a great way to sneak some greens onto your plate!
Let’s dive into this tasty dish!
Ingredient Substitutions
For the salmon, trout or arctic char can be used as alternatives with similar cooking times and nutritional profiles. These fish offer comparable omega-3 fatty acids and protein content. Vegetarians might opt for thick slices of firm tofu or tempeh, adjusting cooking time as needed. Asparagus can be replaced with green beans or broccoli florets, maintaining a similar texture and nutritional value. These vegetables require similar roasting times and pair well with the lemon and garlic flavors. Butter in the herb mixture can be substituted with olive oil or coconut oil for a dairy-free option. Use slightly less oil than the butter amount called for, as it’s more liquid at room temperature. This substitution works well for those following a vegan or dairy-free diet while still providing a rich mouthfeel to the dish.
| Preparation Time | 15-20 minutes |
| Cooking Time | 12-15 minutes |
| Total Time | 27-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2500
- Protein: 200-220 g
- Fat: 150-170 g
- Carbohydrates: 20-30 g
Ingredients
- 2 lbs salmon filet, cut into six 6 oz portions
- 2 lbs asparagus, fibrous ends removed
- Salt
- Black pepper
- 1 tbsp olive oil
- 1 small lemon, sliced into rings for garnish
- 1/2 cup unsalted butter, softened
- 2 tbsp fresh lemon juice
- 2 garlic cloves, pressed or minced
- 2 tbsp fresh parsley, finely chopped
- 1 tsp salt
- 1/4 tsp black pepper
Step 1: Prepare the Baking Sheet and Salmon
Preheat your oven to 450°F (232°C).
Line a large rimmed baking sheet with parchment paper, ensuring that the paper does not hang over the edges.
Arrange 2 pounds of salmon filets down the center of the baking sheet.
Step 2: Prepare the Asparagus
Snap off the fibrous ends of 2 pounds of asparagus and discard them.
Arrange the trimmed asparagus around the salmon on the baking sheet.
Drizzle olive oil over the asparagus and roll them to coat evenly.
Lightly season both the salmon and asparagus with salt and black pepper.
Step 3: Make the Lemon Garlic Butter
In a bowl, combine ½ cup of softened unsalted butter, 2 tablespoons of fresh lemon juice, 2 garlic cloves (pressed or minced), 2 tablespoons of finely chopped fresh parsley, 1 teaspoon of salt, and ¼ teaspoon of black pepper.
Mix these ingredients using a fork or a food processor until they are well combined into a smooth butter mixture.
Step 4: Apply the Butter Mixture
Spread ¾ of the lemon garlic butter mixture evenly over the tops of the salmon filets.
Dab the remaining butter mixture onto the asparagus to add flavor.
Top the salmon with fresh lemon slices for an additional citrusy zing.
Step 5: Bake and Broil
Bake the prepared salmon and asparagus in the preheated oven for 10-12 minutes, until the salmon is cooked through and the asparagus is tender.
Switch the oven to broil on high heat and broil for an additional 2-3 minutes, or until the salmon acquires a golden glow and the edges begin to caramelize.
Step 6: Serve
Remove the baking sheet from the oven carefully, allowing the salmon and asparagus to rest for a minute.
Transfer them to a serving platter and enjoy this simple yet elegant meal.
