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Baked Salmon and Asparagus
Rocco Fuhrman

Baked Salmon and Asparagus

This Baked Salmon and Asparagus recipe is a quick, healthy meal featuring flaky salmon paired with tender-crisp asparagus, all seasoned with fresh herbs and ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

  • Four 6-ounce wild-caught salmon fillets
  • One pound of fresh asparagus spears, tough ends trimmed
  • Two tablespoons of extra virgin olive oil
  • One large lemon, freshly squeezed juice and thinly sliced
  • Three cloves of garlic, minced
  • One teaspoon dried dill
  • One teaspoon dried thyme
  • One teaspoon sea salt, or to taste
  • Half a teaspoon freshly ground black pepper, or to taste
  • Optional: quarter teaspoon red pepper flakes

Method
 

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a small bowl, whisk together olive oil, minced garlic, dill, thyme, salt, pepper, and red pepper flakes.
  3. Pat salmon fillets dry and arrange them skin-side down on the baking sheet. Place asparagus on the other side of the sheet.
  4. Drizzle the seasoning mixture over the salmon and asparagus, ensuring even coverage. Squeeze half of the lemon juice over the dish and add lemon slices on top.
  5. Bake in preheated oven for 12-18 minutes, until salmon reaches 145°F (63°C) and asparagus is tender-crisp.
  6. Serve immediately, garnished with additional lemon slices or fresh herbs if desired.

Notes

Ensure not to overcrowd the pan for even cooking. Fresh lemon juice enhances flavor. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.