This baked salmon and asparagus recipe is the definition of straightforward dinner! Throw all of it on a sheet pan with lemon, and the flavour is unreal.
How you can make Baked Salmon and Asparagus
Components:
- 1 pound skinny asparagus*
- 1 pound salmon, wild caught if potential
- 2 tablespoons olive oil
- Kosher salt and recent floor black pepper
- Lemon
- Minced recent herbs (like chives, mint or thyme), for garnish
Instructions:
- Enable salmon to come back to room temperature.
- Preheat the oven to 425 levels Fahrenheit. Line a baking sheet with foil.
- Trim the asparagus. Place it on the baking sheet and toss it with 2 tablespoon olive oil (this additionally oils the foil). Sprinkle with ½ teaspoon kosher salt and recent floor black pepper.
- Pat the salmon dry and place it on the foil. Drizzle it with 1 teaspoon olive oil. Sprinkle the salmon with ½ teaspoon kosher salt and recent floor black pepper. Place asparagus across the salmon. Slice the lemon into wheels and place them on prime of the asparagus (however not the salmon). Squeeze juice from the 2 ends of the lemon onto the tray. Then add the chopped recent herbs on prime of all the pieces.
- Bake 9 to 12 minutes till the asparagus is tender on the thickest half, and the salmon is simply tender and pink on the middle (the interior temperature ought to be between 125 to 130F within the middle for carried out, or 10 levels much less if you happen to’re broiling). If the salmon is completed earlier than the asparagus (the asparagus is thick), take away it from the tray and proceed cooking simply the asparagus till tender.
Trace: How you can put together asparagus
Skinny asparagus spears want little preparation. Merely trim or break off the very backside of the stem to take away the bottom which could be a little woody. The purpose to trim or break might be discovered by rigorously bending the spears – there’s a pure level on the stem the place it should simply snap.
For thicker stems use a vegetable peeler, to take away the outer layer of the stem, from the bottom to about midway up the spear.
