Ingredients:

  • 2 (6 ounce / 170g) salmon fillets
  • 2 tablespoons / 30 ml olive oil
  • 1 tablespoon / 15 ml lemon juice
  • 1 teaspoon / 5 ml lemon zest
  • 1 tablespoon / 7g chopped fresh parsley
  • 1 tablespoon / 7g chopped fresh dill
  • 1 clove garlic, minced
  • ½ teaspoon / 2.5 ml sea salt
  • ¼ teaspoon / 1.25 ml black pepper
  • 1 pound / 450g asparagus, trimmed
  • 1 tablespoon / 15 ml olive oil
  • ¼ teaspoon / 1.25 ml sea salt
  • ⅛ teaspoon / 0.625 ml black pepper
  • Optional: a sprinkle of parmesan cheese

Instructions:

  1. Preheat the oven to 400°F / 200°C / Gas Mark 6.
  2. Toss the trimmed asparagus with olive oil, salt, and pepper on the baking sheet. Spread into a single layer.
  3. In a small bowl, combine olive oil, lemon juice, lemon zest, parsley, dill, minced garlic, salt, and pepper.
  4. Place the salmon fillets on the same baking sheet with the asparagus. Spoon or brush the lemon herb mixture evenly over the salmon fillets.
  5. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork and the asparagus is tender-crisp. Adjust baking time based on thickness of salmon fillets.
  6. Serve immediately, garnished with extra lemon wedges if desired.