Name: Lemon-herb roasted salmon and asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz Atlantic salmon fillet, 1-inch-thick at the center, patted dry; 5 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 1 1/2 tsp lemon juice; 1 clove garlic, minced; 1/4 tsp dried dill; 1/4 tsp salt; 1/2 tsp black pepper; 1/4 lemon, cut into wedges

Nutrition

Per serving

488 calories

Protein: 43g; 35% of calories
Carbs: 12g; 9% of calories
Fat: 31g; 56% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 15 min

Preheat the oven to 400°F and line a half-sheet pan with parchment paper. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried dill, salt, and half the black pepper.
Place the salmon fillet and asparagus on the prepared pan, ensuring the asparagus is in a single layer and not touching the fish. Spoon the garlic-herb mixture over the salmon and drizzle any remaining over the asparagus, tossing the spears to coat. Roast for 12 to 15 minutes. Done when salmon flakes easily and asparagus is tender, 145°F.
Transfer the roasted salmon and asparagus to a plate. Serve with the lemon wedges for squeezing over the top and a final pinch of black pepper if desired.

Nutrition

Ingredients

Instructions

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