# What You'll Need:
→ Fish & Marinade
01 - 4 salmon fillets (5 oz each), skin-on or skinless
02 - 3 tablespoons olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 2 teaspoons lemon zest
05 - 3 garlic cloves, minced
06 - 1 teaspoon Dijon mustard
07 - 1 teaspoon honey
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Vegetables
10 - 1 bunch asparagus (approximately 14 oz), woody ends trimmed
11 - 1 tablespoon olive oil
12 - 1/4 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Garnish
14 - Lemon wedges
15 - Fresh chopped parsley (optional)
# How to Make It:
01 - Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, honey, salt, and black pepper until well combined.
03 - Arrange salmon fillets on one side of the baking sheet and evenly spoon or brush the lemon-garlic marinade over each fillet.
04 - Place trimmed asparagus on the other side of the baking sheet. Drizzle with olive oil, sprinkle with salt and black pepper, then toss to coat evenly and spread out in a single layer.
05 - Roast in the preheated oven for 15 to 18 minutes or until salmon flakes easily with a fork and asparagus is tender-crisp.
06 - Garnish with lemon wedges and chopped parsley before serving.
