Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skin on or off
  • 1 pound (454g) asparagus, trimmed
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/4 cup (60 ml) fresh lemon juice
  • 2 tablespoons chicken broth or vegetable broth
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easier cleanup.
  2. Toss asparagus with 2 tablespoons of olive oil, salt, and pepper. Arrange on the prepared baking sheet. Place the salmon fillets alongside the asparagus.
  3. Bake for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork, and asparagus is tender-crisp. Internal temperature of salmon should reach 145°F (63°C).
  4. While the salmon and asparagus are baking, whisk together olive oil, minced garlic, lemon juice, broth, parsley, red pepper flakes (if using), salt, and pepper in a small bowl.
  5. Remove from oven. Drizzle the garlic lemon sauce over the salmon and asparagus. Serve immediately, or portion into meal prep containers to enjoy throughout the week.