Description
This quick and easy dinner features baked lemon pepper salmon paired with optional garlic parmesan asparagus. A fresh, flavorful, one-pan meal ready in just 30 minutes.
Ingredients
Scale
- 1 1/2 lbs salmon, skin on*
- 2 1/2 Tbsp olive oil, divided
- 1 tsp lemon zest
- 1 Tbsp fresh lemon juice
- 4 cloves garlic, minced, divided
- 1 tsp Dijon mustard
- 3/4 tsp onion powder
- 1/2 tsp salt, plus more for asparagus
- Freshly cracked black pepper, to taste, plus more for asparagus
- 1/2 lemon, thinly sliced (optional)
- 1 1/2 – 2 lbs asparagus (medium or thin spears), tough ends trimmed
- 1/2 cup finely shredded Parmesan
Instructions
- Set the oven to 400°F (200°C) and line a rimmed 17 by 12-inch baking dish with parchment paper. Place the salmon fillet in the center of the baking dish.
- In a mixing bowl, whisk together 1 1/2 Tbsp olive oil, lemon zest, lemon juice, 2 cloves garlic, Dijon mustard, onion powder, and 1/2 tsp salt. Brush the mixture evenly over the top of the salmon, then sprinkle with freshly cracked black pepper. Top with thin lemon slices, if using.
- Toss the asparagus with the remaining 1 Tbsp olive oil, the remaining 2 cloves of garlic, and a pinch of salt. Arrange the asparagus around the salmon in the baking dish.
- Place the dish in the preheated oven and bake for 10 minutes. After 10 minutes, remove from the oven, toss the asparagus, and sprinkle it with Parmesan.
- Return to the oven and bake for an additional 5-10 minutes until the salmon is cooked through and flakes easily with a fork.
- Cut the salmon into portions and serve warm with the roasted asparagus.
Notes
- For extra flavor, use a mix of fresh herbs on the salmon or asparagus, such as thyme or rosemary.
- If you don’t have parchment paper, you can line the baking dish with aluminum foil for easier cleanup.
- The salmon should reach an internal temperature of 145°F (63°C) to be fully cooked.
Nutrition
- Serving Size: 1 serving (salmon with asparagus)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg