Salmon roasted with lemon, garlic, dill and asparagus on one tray for a bright, low-effort weeknight main.
# Components:
→ Fish & Marinade
01 - 1 whole salmon fillet, skin-on, pin bones removed (about 1.2–1.5 lb)
02 - 2 tablespoons extra-virgin olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 2 garlic cloves, finely minced
06 - Zest and juice of 1 large lemon
07 - 2 tablespoons fresh dill, finely chopped (plus extra for garnish)
→ Vegetables
08 - 1 lb asparagus, woody ends trimmed
09 - 1 tablespoon extra-virgin olive oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
→ Garnish
12 - Thin lemon slices
13 - Additional fresh dill, chopped
# Method:
01 - Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - 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 emulsified.
03 - Pat the salmon fillet dry with paper towels and place it skin-side down in the center of the prepared sheet.
04 - Brush the lemon-dill mixture evenly over the top of the salmon, making sure the flesh is well coated.
05 - Toss the trimmed asparagus with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl until lightly coated.
06 - Arrange the asparagus around the salmon on the sheet. Lay thin lemon slices over the top of the fillet for fragrance and presentation.
07 - Roast in the preheated oven for 18–20 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.
08 - Remove the tray from the oven, let the salmon rest for 2 minutes, then garnish with additional chopped dill and serve immediately.
