Baked Salmon with Asparagus
Tender, flaky salmon fillets baked with lemon, dill and garlic alongside crispy asparagus. A low-carb, nutrient-dense meal that comes together in one pan in just 25 minutes — minimal washing up!
Prep
10m
Cook
15m
Diff.
Eas
Serves
2
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Ingredients
Dill, fresh, raw
fresh dill
Fish, salmon, Atlantic, farm raised, raw
2 fillets
Asparagus, raw
1 bunch
Lemons, raw, without peel
1 lemon, sliced
Mustard, prepared, yellow
1 tablespoon
Oil, olive, extra virgin
2 tablespoons
Garlic, raw
2 cloves, minced
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Instructions
Preheat the oven to 200°C. Line a large baking tray with baking paper.
Trim the woody ends off the asparagus. Toss with olive oil, salt and pepper.
Arrange the asparagus on one side of the prepared tray.
Pat the salmon fillets dry. Season with salt and pepper.
Place the salmon skin-side down on the other side of the tray.
Spread a thin layer of Dijon mustard over the top of each fillet.
Lay lemon slices on top of the salmon. Scatter over the fresh dill and garlic.
Drizzle everything with olive oil.
Bake for 12–15 minutes until the salmon is just cooked through (it should flake easily) and the asparagus is tender-crisp.
Serve immediately with lemon wedges and a green salad.
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