Dinner · 20 min

Salmon & Asparagus

✓ USDA-verified nutrition data

Ingredients

• 6 oz Salmon fillet
• 1 bunch Asparagus
• 1 tbsp Olive oil
• 1/2 Lemon
• 1 tbsp Dill

Steps

1. Heat the oven to 425F and line a sheet pan with parchment.
2. Snap the woody ends off 1 bunch of asparagus — hold each spear at both ends and bend; it breaks naturally where the tough part starts.
3. Toss the asparagus on the pan with 1 tablespoon of olive oil, salt, and pepper, and spread into a single layer.
4. Roast 8 minutes, until the asparagus is bright green and just starting to wrinkle.
5. Pat the 6 oz salmon fillet dry, season, and place it skin-side down on the pan next to the asparagus.
6. Roast 10 more minutes, until the salmon flakes easily with a fork and the center is just barely translucent — it keeps cooking from residual heat.
7. Squeeze 1/2 lemon over everything, scatter 1 tablespoon of dill, and serve right away.

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