Ingredients
Scale
- 2 (6 oz) Salmon fillets, skin-on
- 1 lb Fresh asparagus, woody ends trimmed
- 2 tbsp Extra virgin olive oil
- 2 tbsp Grass-fed butter, melted
- 3 cloves Garlic, minced
- 1 Fresh lemon, half sliced and half juiced
- 1 tsp Dried dill or 1 tbsp fresh dill
- Sea salt and cracked black pepper to taste
- Optional: Pinch of red pepper flakes for heat
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat to prevent sticking. Pat the salmon fillets dry with a paper towel; this ensures the skin gets crispy and the seasoning sticks. Place the trimmed asparagus on one side of the tray and the salmon fillets on the other. In a small bowl, whisk together the olive oil, melted butter, minced garlic, and lemon juice.
- Drizzle the garlic-butter mixture evenly over both the salmon and the asparagus. Sprinkle generously with sea salt, black pepper, and dill. Place the lemon slices on top of the salmon fillets for extra infusion. Slide the tray into the center rack of the oven. Bake for 12 to 15 minutes, depending on the thickness of your fillets. The salmon is done when it reaches an internal temperature of 145°F and flakes easily with a fork.
- Remove the pan from the oven and let the salmon rest for two minutes to lock in the juices. Transfer one fillet and a generous portion of asparagus to each plate. Drizzle any remaining pan juices over the vegetables for extra flavor. Serve immediately while hot, perhaps with an extra wedge of lemon on the side for a bright, acidic finish.
- Cook Time: 25 minutes