Ingredients:

  • 2 (6-ounce/170g each) salmon fillets, skin on or off, pin bones removed
  • 1 pound (450g) asparagus, trimmed
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (optional).
  2. In a small bowl, whisk together olive oil, lemon juice, parsley, dill, minced garlic, and red pepper flakes (if using).
  3. Place asparagus and salmon fillets on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
  4. Pour the lemon-herb sauce evenly over the salmon and asparagus.
  5. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork and the asparagus is tender-crisp. Check internal temperature of salmon reaches 145F/63C.
  6. Serve immediately.