One-Pan Roasted Salmon with Asparagus and Lemon
The clean scent of lemon and dill is the first true promise of spring in my Tallinn kitchen. It reminds me of a trip to the Stockholm archipelago years ago with my friend, Anna. We bought a beautiful side of salmon directly from a fisherman's boat, the silver skin still shimmering. That evening, we cooked it simply on a sheet of parchment over hot coals, with just a lemon we'd brought and herbs from a small garden. This recipe is the essence of that memory: it’s about honoring a beautiful ingredient. You'll learn the technique of cooking fish and vegetables together so their flavors meld, creating a sauce right on the pan. This isn't just a quick dinner; it's a plate of vibrant, clean energy that feels restorative.
7Ingredients
- 300 g salmon fillets, skin-on or off
- 1 bunch (approx. 250g) fresh asparagus, woody ends trimmed
- 1 lemon
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh dill, chopped
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
Nutrition Facts
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup. This simple step makes the whole process feel more effortless.
On the baking sheet, toss the asparagus with 1 tablespoon of olive oil, half of the salt, and the pepper. Arrange them in a single layer.
Pat the salmon fillets dry with a paper towel. Rub them with the remaining 1 tablespoon of olive oil and season with the rest of the salt. Place the salmon fillets on the baking sheet, nestled amongst the asparagus.
Thinly slice half of the lemon and arrange the slices on top of the salmon fillets. Zest the other half of the lemon directly over the entire pan.
Roast for 12-15 minutes, or until the asparagus is tender-crisp and the salmon is cooked through and flakes easily with a fork. The exact time will depend on the thickness of your fillets.
Remove from the oven. Squeeze the juice from the zested lemon half over everything and sprinkle generously with fresh dill. Serve immediately, embracing the presence of a meal cooked with care.
Chef's Tip
The secret to perfectly flaky, not dry, salmon is to pull it from the oven just before you think it's done. It will continue to cook from the residual heat on the pan. For an extra layer of briny flavor, scatter a tablespoon of capers over the asparagus before roasting.
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One-Pan Roasted Salmon with Asparagus and Lemon
Ingredients
- 300 g salmon fillets, skin-on or off
- 1 bunch (approx. 250g) fresh asparagus, woody ends trimmed
- 1 lemon
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh dill, chopped
- 0.5 tsp sea salt
- 0.25 tsp freshly ground black pepper
Instructions
- Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup. This simple step makes the whole process feel more effortless.
- On the baking sheet, toss the asparagus with 1 tablespoon of olive oil, half of the salt, and the pepper. Arrange them in a single layer.
- Pat the salmon fillets dry with a paper towel. Rub them with the remaining 1 tablespoon of olive oil and season with the rest of the salt. Place the salmon fillets on the baking sheet, nestled amongst the asparagus.
- Thinly slice half of the lemon and arrange the slices on top of the salmon fillets. Zest the other half of the lemon directly over the entire pan.
- Roast for 12-15 minutes, or until the asparagus is tender-crisp and the salmon is cooked through and flakes easily with a fork. The exact time will depend on the thickness of your fillets.
- Remove from the oven. Squeeze the juice from the zested lemon half over everything and sprinkle generously with fresh dill. Serve immediately, embracing the presence of a meal cooked with care.
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