Description
A light, family-friendly Mediterranean-inspired dish featuring omega-3-rich salmon and antioxidant-packed asparagus, seasoned with refreshing lemon and herbs. Perfect for summer meals with minimal effort.
Ingredients
2 salmon fillets (6 oz each), skin-on
1 bunch asparagus (about 1 lb), trimmed and split lengthwise
2 tbsp extra virgin olive oil
1 large lemon (zest and juice)
1 tsp dried thyme or oregano
Salt and pepper to taste
Sea salt flakes (optional finishing touch)
Instructions
Pat salmon fillets dry and season both sides with salt, pepper, and dried thyme.
Trim asparagus ends and arrange in a single layer on a parchment-lined baking sheet.
Preheat oven to 400°F (200°C). Drizzle olive oil over asparagus and toss to coat.
Place salmon fillets skin-side down on the sheet, spaced apart. Squeeze lemon juice over salmon and asparagus.
Bake for 12-15 minutes until salmon is flaky and asparagus is tender-crisp.
Garnish with lemon zest and optional sea salt flakes before serving.
Notes
For a pickier group, serve with quinoa or brown rice as a base.
Substitute green beans or zucchini if asparagus is unavailable.
Use fresh thyme from the stalks for brighter flavor if preferred.
Leftovers keep in airtight containers for up to 2 days.
- Prep Time: 15
- Cook Time: 30
- Category: Trending
- Method: Baking
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving (1 salmon fillet + asparagus portion)
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg
