Name: Lemon herb salmon and asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz Atlantic salmon fillet, patted dry, 1-inch thick; 6 oz medium asparagus, trimmed, about 1/3-inch thick; 1 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tsp butter, softened; 1 tbsp fresh parsley, finely chopped; 1 tsp lemon juice; 3/4 tsp lemon zest; 1/4 lemon, cut into wedges

Nutrition

Per serving

525 calories

Protein: 43g; 32% of calories
Carbs: 13g; 9% of calories
Fat: 35g; 58% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat the oven to 400°F. On a half-sheet pan, toss the asparagus with half the olive oil and about 1/8 teaspoon of the salt. Arrange them in a single layer on one side. Place the salmon on the other side, rub with the remaining oil, and season with 1/4 teaspoon of the salt and the black pepper. Roast for 12 to 15 minutes. If the fillet is thinner than 1 inch, check for doneness at 10 minutes. Done when salmon flakes easily and is opaque in the center, 145°F.
While the salmon roasts, mix the butter, parsley, lemon juice, lemon zest, and the remaining salt in a small bowl. Mash with a fork until well combined.
When the asparagus is tender and the salmon is cooked, remove the pan from the oven. Dollop the lemon herb butter over the hot salmon fillet so it melts. Serve immediately with lemon wedges for squeezing over the plate.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes