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LEMON HERB BAKED SALMON AND ASPARAGUS
02

LEMON HERB BAKED SALMON AND ASPARAGUS

NUTRITION
HEALTHY RECIPES
Mar 01, 2025

LEMON HERB BAKED SALMON AND ASPARAGUS

Lemon Herb Baked Salmon and Asparagus is a light, flavourful dish packed with fresh, zesty aromas and tender textures. The salmon is baked to perfection, absorbing the tangy brightness of lemon juice and the rich depth of olive oil, while the asparagus spears turn deliciously crisp and caramelised in the oven. Garlic adds an irresistible savoury touch, salt and black pepper elevating the overall taste. This dish is perfect for a healthy, high-protein meal, providing omega-3 fatty acids, vitamins and antioxidants. It’s quick and easy to prepare, making it ideal for weeknight dinners, meal prep or elegant dinner parties. The combination of simple, fresh ingredients ensures that every bite is packed with flavour. Serve it on its own, over a bed of quinoa or alongside roasted potatoes for a more substantial meal. It is a fantastic option for those looking for a nutritious and delicious dish.

RECIPE CATEGORY

Entrée, Side

SERVING SIZE

1

CUISINE

Mediterranean, American

PREPARATION/TECHNIQUES

Bake, Roast, One-Pot Wonders

OCCASION/HOLIDAY

Family Dinner, Meal Prep, Summer, Spring, Thanksgiving, Easter, Light Lunch

SPECIAL CONSIDERATION/DIETARY CONCERNS

High Protein, Low Carb, Gluten-Free, Healthy, Quick and Easy

DISH TYPE

Baked Dish, Main Course

INGREDIENTS

There are the following ingredients for Lemon Herb Baked Salmon and Asparagus:

  • 100g salmon fillet
  • 3 asparagus spears
  • ½ tsp lemon juice
  • 1 tsp olive oil
  • ½ garlic clove, minced
  • Salt and black pepper, to taste
  • Fresh parsley, red pepper flakes, or grated Parmesan (Optional add-ins)

FULL NUTRITIONAL INFORMATION

  • Calories: 190
  • Protein: 22g
  • Carbohydrates: 3g
  • Fibre: 2g
  • Fat: 11g
  • Sodium: 50mg

PREPARATION

  • Preheat the oven: Set the oven to 200°C (400°F) and line a baking tray with parchment paper or foil for easy cleanup.
  • Prepare the salmon: Pat the salmon fillet dry with a paper towel and place it on the baking tray. Drizzle with olive oil and lemon juice, then season with salt, black pepper and minced garlic.
  • Prepare the asparagus: Trim the tough ends of the asparagus and arrange them next to the salmon on the baking tray. Drizzle with olive oil and a pinch of salt and pepper.
  • Bake the dish: Place the tray in the oven and bake for 12-15 minutes or until the salmon is opaque and flakes easily with a fork. The asparagus should be tender with slightly crisp edges.
  • Garnish and serve: Remove from the oven and garnish with fresh parsley or a sprinkle of red pepper flakes if desired. Serve immediately with your favourite side.

PREP TIME

5 minutes

COOKING TIME

12-15 minutes

TIPS

Here are some tips for Lemon Herb Baked Salmon and Asparagus:

  • Use fresh salmon: Fresh salmon has a firmer texture and better flavour than frozen. If using frozen, thaw it completely before baking.
  • Don’t overbake: Overcooking salmon can make it dry. Check for doneness by inserting a fork. If it flakes easily, it’s ready.
  • Enhance the flavour: A pinch of smoked paprika or a drizzle of honey can add a unique twist to the dish.
  • Even cooking: If the asparagus spears are thick, cut them in half lengthwise to ensure they cook evenly.
  • Add crunch: Sprinkle chopped almonds or walnuts over the asparagus before baking for extra texture.

VARIATIONS

  • Make it dairy-free: Replace Parmesan with nutritional yeast for a cheesy, umami flavour without dairy.
  • Add more vegetables: Cherry tomatoes, bell peppers or zucchini slices make great additions to the baking tray.
  • Make it spicy: A pinch of cayenne or red pepper flakes adds a little heat to the dish.
  • Citrus boost: Swap lemon juice for lime juice or orange zest for a different flavour profile.
  • Herb-infused: Use fresh thyme or dill instead of parsley for an aromatic finish.

PREPPING AND STORAGE

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freezing: Cooked salmon can be frozen for up to 2 months, but asparagus is best eaten fresh.
  • Reheating: Reheat in the oven at 180°C (350°F) for 5-7 minutes or microwave for 30 seconds.

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