Save A vibrant, healthy one-pan meal featuring tender salmon fillets, crisp asparagus, and a zesty lemon-garlic marinade—all roasted together for maximum flavor and minimal cleanup.
This dish quickly became a favorite in my family for its simplicity and flavor.
Ingredients
- Salmon fillets: 4 fillets (about 150 g each), skin-on or skinless
- Olive oil: 3 tablespoons for marinade, 1 tablespoon for asparagus
- Lemon juice: 2 tablespoons freshly squeezed
- Lemon zest: 2 teaspoons
- Garlic cloves: 3, minced
- Dijon mustard: 1 teaspoon
- Honey: 1 teaspoon
- Salt: 1/2 teaspoon for marinade, 1/2 teaspoon for vegetables
- Black pepper: 1/4 teaspoon for marinade, 1/4 teaspoon for vegetables
- Asparagus: 1 bunch (about 400 g), woody ends trimmed
- Lemon wedges: for garnish
- Fresh chopped parsley: optional garnish
Instructions
- Preheat Oven:
- Preheat oven to 200°C (400°F). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
- Make Marinade:
- Whisk together 3 tablespoons olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Arrange Salmon:
- Place salmon fillets on one side of the baking sheet and spoon or brush marinade evenly over them.
- Prepare Asparagus:
- Place trimmed asparagus on other side. Drizzle with 1 tablespoon olive oil, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper, and toss to coat.
- Roast:
- Roast for 15–18 minutes, until salmon flakes easily and asparagus is tender-crisp.
- Garnish:
- Add lemon wedges and chopped parsley before serving.
Save Cooking this salmon brought the family together around the dinner table, making weeknights special.
Suggested Pairings
Serve with steamed rice, quinoa, or roasted potatoes for a heartier meal.
Flavor Variations
Try swapping asparagus for green beans or broccoli for different textures and flavors.
Storage Tips
Leftovers can be refrigerated for up to 2 days and gently reheated.
Save This simple yet flavorful dish is sure to impress your guests with minimal effort.
Recipe FAQs
- → What temperature should I roast the salmon and asparagus at?
Preheat your oven to 200°C (400°F) for even roasting that cooks salmon through and maintains asparagus crunch.
- → Can I use skinless salmon fillets for this dish?
Yes, both skin-on and skinless salmon work well; skin-on helps retain moisture and adds flavor during roasting.
- → How do I know when the salmon is cooked perfectly?
The salmon is done when it flakes easily with a fork and has an opaque center, usually after 15–18 minutes in the oven.
- → What are good alternatives to asparagus in this preparation?
You can substitute asparagus with green beans or broccoli for a similar texture and fresh flavor.
- → How can I add extra flavor to the salmon?
Place thin lemon slices atop the salmon before roasting for enhanced citrus aroma and taste.