Salmon roasted with lemon, dill, and asparagus on a single tray for a bright, healthy weeknight meal.
# Components:
→ Fish & Marinade
01 - 1.2–1.5 lb salmon fillet, skin-on, pin bones removed
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 2 cloves garlic, minced
06 - Zest and juice of 1 large lemon
07 - 2 tablespoons fresh dill, chopped
→ Vegetables
08 - 1 lb asparagus, woody ends trimmed
09 - 1 tablespoon olive oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Garnish
12 - Lemon slices
13 - Extra chopped fresh dill
# Method:
01 - Position a rack in the center of the oven and preheat to 400°F (200°C).
02 - Line a large baking tray with parchment paper or aluminum foil for easy cleanup and set aside.
03 - In a small bowl, whisk together 2 tablespoons olive oil, minced garlic, lemon zest, lemon juice and chopped dill with 1 teaspoon salt and 1/2 teaspoon black pepper until homogenous.
04 - Pat the salmon fillet dry with paper towels and place skin-side down in the center of the prepared tray.
05 - Brush the lemon-dill mixture evenly over the top and sides of the salmon, ensuring full coverage for even flavor.
06 - Toss the trimmed asparagus with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper and arrange the spears around the salmon in a single layer.
07 - Lay lemon slices atop the salmon to release aromatic citrus while roasting.
08 - Transfer the tray to the preheated oven and roast for 18–20 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.
09 - Remove from the oven, garnish with extra chopped dill, allow the fish to rest 2 minutes, then portion and serve immediately.
