Ingredients:

  • 1.5 lbs (680g) salmon fillets, skin on or off, about 1-inch thick
  • 1 bunch asparagus, about 1 lb (454g), trimmed
  • 2 tablespoons olive oil, extra virgin
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh herbs, chopped (e.g., dill, parsley, thyme, or a mix)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, freshly ground, or to taste
  • A pinch of red pepper flakes (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Toss asparagus with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on half of the prepared baking sheet.
  3. In a small bowl, whisk together remaining 1 tablespoon olive oil, lemon zest, lemon juice, minced garlic, chopped herbs, salt, pepper, and red pepper flakes (if using).
  4. Place salmon fillets on the other half of the baking sheet, skin-side down (if using). Brush the salmon with the lemon-herb marinade.
  5. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork and asparagus is tender. The internal temperature should reach 145°F (63°C).
  6. Serve immediately.