Name: Lemon-herb salmon and asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz Atlantic salmon fillet, patted dry; 7 oz medium asparagus spears, trimmed; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1 clove garlic, minced; 1/2 tsp dried dill; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

461 calories

Protein: 39g; 34% of calories
Carbs: 14g; 12% of calories
Fat: 28g; 55% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 15 min

Preheat the oven to 400°F. Line a half-sheet pan with parchment paper. In a small bowl, whisk together the olive oil, lemon zest, two-thirds of the lemon juice, minced garlic, dried dill, salt, and black pepper.
Place the salmon fillet, skin-side down, in the center of the pan. Arrange the asparagus spears in a single layer around the fish. Spoon the garlic-herb mixture over the salmon and asparagus, tossing the vegetables to coat. Roast for 12 to 15 minutes for a 1-inch-thick fillet. Done when the salmon flakes easily with a fork and the asparagus is tender, 145°F.
Transfer the salmon and asparagus to a plate. Squeeze the remaining lemon juice over the top and spoon any juices from the pan over the salmon.

Nutrition

Ingredients

Instructions

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