Servings: 4
Prep: 10 minutes
Cook: 15–20 minutes
Total: about 30 minutes
Ingredients
For the salmon
- 4 salmon fillets, about 6 oz (170 g) each
- 1 lb (450 g) asparagus, trimmed
- 2 tbsp olive oil
- 3 tbsp melted butter
- 3 garlic cloves, minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp paprika
- ½ tsp dried Italian herbs
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp chopped fresh parsley or green onion
- 1 lemon, sliced
Instructions
- Preheat oven to 400°F (200°C).
- Line a baking sheet with foil or parchment.
- Arrange the asparagus on the pan and toss with 1 tbsp olive oil, a little salt and pepper.
- Pat the salmon dry and place the fillets among the asparagus.
- Mix melted butter, remaining olive oil, garlic, lemon juice, lemon zest, paprika, Italian herbs, salt and pepper.
- Brush the mixture generously over each salmon fillet.
- Add lemon slices around and underneath the salmon.
- Bake for 15–20 minutes, depending on the thickness of the fillets.
- Salmon is safely cooked when the center reaches 145°F (63°C) and the flesh is opaque and flakes easily.
- Sprinkle with fresh parsley or green onion and serve immediately.
Approximate nutrition per serving
Will vary with salmon size and exact ingredients.
- Calories: ~500–550 kcal
- Protein: ~40–45 g
- Carbohydrates: ~8–10 g
- Fat: ~34–38 g
- Fiber: ~4–5 g
- Sugar: ~3–4 g
- Sodium: ~450–650 mg
Allergen & dietary information
- Contains: fish and milk/dairy from salmon and butter.
- Nuts: No nuts in the recipe as written.
- Gluten-free: Yes, provided all packaged seasonings are gluten-free.
- Egg-free: Yes.
- Soy-free: Yes, provided the seasonings are soy-free.
- For a dairy-free version, replace butter with additional olive oil.
Tip: Keep raw salmon separate from ready-to-eat foods and wash hands, utensils and surfaces after handling it
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