Roasted salmon with lemon, dill and asparagus cooked together on one pan for an easy, vibrant weeknight main.
# What You'll Need:
→ Fish & Marinade
01 - Salmon fillet, skin-on, pin bones removed — 550–700 g
02 - Olive oil — 30 ml
03 - Sea salt — 5 ml
04 - Freshly ground black pepper — 2.5 ml
05 - Garlic cloves, minced — 2 cloves
06 - Zest and juice of 1 large lemon
07 - Fresh dill, chopped — 30 ml
→ Vegetables
08 - Asparagus, woody ends trimmed — 450 g
09 - Olive oil — 15 ml
10 - Salt — 2.5 ml
11 - Black pepper — 1.25 ml
→ Garnish
12 - Lemon slices
13 - Extra chopped fresh dill
# Directions:
01 - Preheat the oven to 200°C. Line a large baking tray with parchment paper or foil to simplify cleanup.
02 - In a small bowl combine 30 ml olive oil, minced garlic, lemon zest and juice, chopped dill, 5 ml salt and 2.5 ml pepper; mix until homogenous.
03 - Pat the salmon dry with paper towels and place skin-side down in the center of the prepared tray. Brush the fillet generously with the lemon-dill dressing to coat evenly.
04 - Toss the trimmed asparagus with 15 ml olive oil, 2.5 ml salt and 1.25 ml pepper so the spears are lightly coated, then arrange them around the salmon on the tray.
05 - Lay lemon slices over the top of the salmon for flavor and presentation, and distribute any remaining dressing over the asparagus.
06 - Roast in the preheated oven for 18–20 minutes until the salmon flakes easily with a fork and the asparagus is tender-crisp.
07 - Remove from the oven, sprinkle with extra chopped dill, and serve immediately while hot.
