Ingredients
Equipment
Method
- 1. Preheat your oven to 400 degrees. This is essential for getting that perfect roast on your salmon and asparagus.
- 2. Line a baking sheet with foil and spray it with non-stick spray. This will make cleanup easier and will prevent your salmon from sticking.
- 3. Place the salmon filets skin side down on one side of the baking sheet. Make sure they are spaced out enough, so they roast instead of steam.
- 4. Spread the asparagus in an even layer next to the salmon. The veggies should snuggle next to the fish, soaking up all that delicious flavor.
- 5. Drizzle the olive oil over the salmon and asparagus. This is what helps in roasting and gives everything a nice golden color.
- 6. Season with the salt, pepper, and garlic powder. Don’t be shy here; seasoning is key to bringing out the flavors of the dish.
- 7. Sprinkle the lemon zest over top and drizzle the lemon juice. This is where the magic happens! The citrus will brighten everything up.
- 8. Last, place the lemon slices over the salmon. This not only looks beautiful but also infuses a lovely lemony flavor throughout.
- 9. Bake for about 15 minutes. You’ll know it’s done when the salmon is firm but flaky and the asparagus begins to lightly brown. It’s okay if the asparagus has a slight crunch; that’s the best part!
- 10. Serve hot and enjoy! The combination of flavors and textures is truly delightful.
Notes
After enjoying your meal, store leftover salmon and asparagus in an airtight container. They can last in the fridge for up to three days.
If you have leftovers, you can freeze the cooked components. Just ensure you wrap them tightly to prevent freezer burn.
This dish pairs wonderfully with a light salad or some quinoa for a balanced meal.
Feel free to add fresh herbs like dill or parsley for an extra layer of flavor.
Cooking time can vary based on the thickness of your salmon fillets. Thicker pieces may require a bit more time.
Consider garnishing with fresh herbs or additional lemon slices for a vibrant presentation.