Salmon fillet roasted with lemon, dill and asparagus on a single tray for effortless, flavorful weeknight cooking.
# Ingredient list:
→ Fish & Marinade
01 - 1.3–1.5 lb salmon fillet, skin-on, pin bones removed
02 - 2 tablespoons extra-virgin olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 2 garlic cloves, minced
06 - Zest and juice of 1 large lemon
07 - 2 tablespoons fresh dill, chopped (plus extra for garnish)
→ Vegetables
08 - 1 lb asparagus, woody ends trimmed
09 - 1 tablespoon extra-virgin olive oil
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper
→ Garnish
12 - Lemon slices
13 - Additional chopped fresh dill
# Step-by-Step Guide:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper or aluminum foil for easy cleanup and set aside.
02 - In a small bowl combine 2 tablespoons olive oil, minced garlic, lemon zest, lemon juice, 2 tablespoons chopped dill, 1 teaspoon salt and 1/2 teaspoon black pepper; whisk to emulsify.
03 - Place the salmon fillet skin-side down in the center of the prepared sheet. Pat the flesh dry with paper towels to ensure the marinade adheres.
04 - Brush the lemon-dill mixture evenly over the top and sides of the salmon, reserving any excess for serving if desired.
05 - Toss asparagus with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper until lightly coated. Arrange spears around the salmon in a single layer.
06 - Lay lemon slices across the salmon surface to deliver gentle citrus steam during roasting.
07 - Roast in the preheated oven for 18–20 minutes, or until the salmon flakes with a fork and the asparagus is tender-crisp; cooking time will vary by fillet thickness.
08 - Remove from the oven and let rest 2–3 minutes. Sprinkle with additional chopped dill, adjust seasoning if needed, and serve immediately.
