LEMON HERB BAKED SALMON WITH ASPARAGUS SPEARS
Lemon Herb Baked Salmon With Asparagus Spears is a light and 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 and 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 preparation or elegant dinner parties. The combination of simple and fresh ingredients ensures that every bite is packed with flavour. Serve Lemon Herb Baked Salmon With Asparagus Spears on its own, over a bed of quinoa or alongside roasted potatoes for a more substantial meal.
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
SPECIAL CONSIDERATION/DIETARY CONCERNS
Wheat / Gluten-Free, Healthy, Quick and Easy
DISH TYPE
Seafood Main
INGREDIENTS
The following ingredients are required for the preparation of Lemon Herb Baked Salmon With Asparagus Spears:
- 100 grams | 3.52 ounces | salmon fillet
- 45 grams | 1.59 ounces | 3 asparagus spears
- 5 millilitres | 0.08 fluid ounces | ½ teaspoon lemon juice
- 5 millilitres | 0.17 fluid ounces | 1 teaspoon olive oil
- 25 grams | 0.04 ounces | ½ garlic clove, minced
- 36 grams | 0.01 ounces | pinch of salt
- 20 grams | 0.01 ounces | pinch of black pepper
FULL NUTRITIONAL INFORMATION
- Calories: 260 kilocalories
- Protein: 21.5 grams
- Fat: 17.9 grams
- Saturated Fat: 3.7 grams
- Carbohydrate: 2.3 grams
- Sugars: 0.9 grams
- Fibre: 1.0 grams
- Sodium: 60 milligrams
PREPARATION
These steps are followed for the preparation of Lemon Herb Baked Salmon With Asparagus Spears:
- Preheat The Oven: Set the oven to 200 degrees Celsius 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 to 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.
PREPARATION TIME
5 minutes
COOKING TIME
15 minutes
TIPS
Here are some helpful tips for Lemon Herb Baked Salmon With Asparagus Spears:
- 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 and 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 refrigerator 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 degrees Celsius for 5 to 7 minutes or microwave for 30 seconds.
