Here’s a simple, flavorful way to make Salmon and Asparagus 🍣🥦—healthy, quick, and perfect for weeknight dinners or a fancy plate.
Pan-Roasted Salmon with Asparagus
Ingredients (Serves 2–3)
- 2 salmon fillets (6–8 oz each)
- 1 bunch asparagus, trimmed
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 lemon (zested and juiced)
- Salt & black pepper, to taste
- Optional: fresh herbs like dill or parsley
Instructions
- Preheat oven
- 400°F (200°C).
- Prepare asparagus
- Toss asparagus with 1 tbsp olive oil, salt, and pepper.
- Spread on a baking sheet.
- Prepare salmon
- Pat salmon dry, season with salt, pepper, and a little lemon zest.
- Drizzle 1 tbsp olive oil over fillets.
- Cook
- Place salmon fillets on the baking sheet with asparagus.
- Roast 12–15 minutes until salmon is opaque and flakes easily with a fork.
- Add flavor
- Sauté garlic in a small pan with a little olive oil for 1–2 minutes.
- Drizzle garlic and lemon juice over roasted salmon and asparagus.
- Serve
- Garnish with fresh herbs and extra lemon slices if desired.
Tips & Variations
- Pan-seared option: Sear salmon skin-side down in a hot skillet 4–5 minutes, then flip and finish in oven with asparagus.
- Oven-free method: Roast asparagus separately and cook salmon on stovetop with butter and lemon.
- Extra flavor: Add a sprinkle of Parmesan over asparagus before roasting.
- Sauce: Mix Greek yogurt with lemon juice, dill, and garlic for a quick creamy drizzle.
If you want, I can give you a one-pan sheet-pan version that’s effortless, with perfectly roasted salmon, asparagus, and even small potatoes—minimal cleanup, maximum flavor.
Do you want me to do that?
