Mediterranean
Lemon Herb Baked Salmon with Asparagus
A simple sheet-pan dinner featuring heart-healthy salmon and fiber-rich asparagus, flavored with zesty lemon and garlic.
Watch it madeDelightful & Delicious · 4:57
Ingredients
- Salmon Fillet2 fillets
- Asparagus1 bunch
- Lemon1
- Garlic2 cloves
- Olive Oil2 tbsp
- Salt1 tsp
- Pepper1/2 tsp
- Dried Herbs1 tsp
Method
- Preheat oven to 400°F (200°C). Place salmon and asparagus on a baking sheet.
- Drizzle olive oil over the fish and vegetables. Rub minced garlic over the salmon.
- Season everything generously with salt, pepper, and dried herbs. Place lemon slices on top of the salmon.
- Bake for 12-15 minutes until salmon is flaky and asparagus is tender.
Common questions
What can I substitute for asparagus if I don’t have it?
Broccoli florets, green beans, zucchini spears, or Brussels sprouts all work well. Choose vegetables that roast in a similar time frame, or cut them smaller if they need longer than the salmon to become tender.
How do I know when the salmon is done baking?
At 400°F, most fillets are done in 12–15 minutes. The salmon should flake easily with a fork and look opaque in the center. If you use a thermometer, aim for about 125–130°F for moist salmon.
What are the most common mistakes to avoid with this recipe?
Don’t overcook the salmon, overcrowd the pan, or skip drying the fish if it’s very wet. Also avoid too much lemon juice before baking, which can make the top mushy instead of nicely roasted.
How should I store leftovers and reheat them?
Store salmon and asparagus in an airtight container in the fridge for up to 2 days. Reheat gently at 275–300°F, covered loosely with foil, until just warm. Microwaving works, but use short bursts to prevent drying out.
What should I serve with lemon herb baked salmon and asparagus?
It pairs well with rice, couscous, quinoa, roasted potatoes, or a simple salad. For a lighter meal, serve it as is with extra lemon wedges. A yogurt-dill sauce or tzatziki also works nicely.