Description
Flaky, flavorful garlic herb salmon baked alongside tender-crisp asparagus. A quick, healthy, and delicious weeknight meal!
Ingredients
Scale
- 4 (6-ounce) salmon fillets, skin on or off
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Lemon wedges, for serving (optional)
- 1 pound asparagus, trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1 clove garlic, minced (optional)
Instructions
- Prepare the Garlic Herb Marinade: In a small bowl, whisk together the olive oil, minced garlic, lemon juice, parsley, dill, oregano, salt, and pepper.
- Marinate the Salmon: Place the salmon fillets in a shallow dish or resealable bag. Pour the marinade over the salmon, ensuring each fillet is coated. Refrigerate for at least 30 minutes, or up to 2 hours.
- Prepare the Asparagus: Trim the tough ends of the asparagus. In a medium bowl, toss the asparagus with olive oil, minced garlic (if using), salt, and pepper.
- Preheat the Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange the Asparagus: Spread the seasoned asparagus in a single layer on one side of the baking sheet.
- Place the Salmon: Place the marinated salmon fillets on the other side of the baking sheet, next to the asparagus.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp.
- Check for Doneness: Insert a fork into the thickest part of the salmon fillet and gently twist. If the salmon flakes easily and is opaque throughout, it’s ready. The asparagus should be tender-crisp.
- Serve Immediately: Serve the salmon and asparagus immediately while they’re still hot and flavorful. Garnish with fresh lemon wedges, if desired.
Notes
- For crispier salmon skin, bake skin-side down (pat skin dry first).
- Substitute other vegetables like broccoli, green beans, or bell peppers for the asparagus. Adjust cooking time accordingly.
- Experiment with different herbs in the marinade, such as thyme, rosemary, or chives.
- Add a pinch of red pepper flakes to the marinade for a little heat.
- Can also be grilled or air-fried (see recipe for instructions).
- Prepare the salmon and asparagus ahead of time by marinating and tossing with seasonings, then store in the refrigerator until ready to cook.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
- Prep Time: 15 minutes
- Cook Time: 15 minutes