Ingredients
Scale
- 4 (6-ounce) salmon fillets
- 1 lb asparagus, woody ends trimmed
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 large lemon, half sliced into rounds and half juiced
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1 teaspoon dried oregano or Italian seasoning
- Fresh parsley or dill for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for the easiest cleanup. Pat the salmon fillets dry with paper towels to ensure a good sear. Place the asparagus on the baking sheet, drizzle with half of the olive oil, and toss with a pinch of salt and pepper. Spread the asparagus out to the sides of the pan, leaving a clear space in the center for the fish.
- Place the salmon fillets in the center of the baking sheet. In a small bowl, whisk together the remaining olive oil, minced garlic, lemon juice, salt, pepper, and dried herbs. Spoon this mixture evenly over the salmon and the asparagus. Top the salmon fillets with the lemon slices. Slide the pan into the oven and bake for 12 to 15 minutes. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
- Remove the sheet pan from the oven and let the salmon rest for two minutes. This allows the juices to redistribute, ensuring every bite is moist. Transfer the salmon and roasted asparagus to individual plates. Garnish generously with fresh chopped parsley or dill and an extra squeeze of lemon juice if desired. Serve immediately while hot and fragrant.
- Cook Time: 25 minutes