Pan-Roasted Salmon with Lemon & Asparagus
Nutritional Information
Skin-on salmon roasted until the skin crisps and the flesh stays moist, paired with bright steamed asparagus and fresh dill — no added oils, fats come from the salmon itself.
This recipe is originally for 1 servings. How many are you cooking for today?
- 7 ozs skin-on salmon fillet
- 5 1/4 ozs asparagus, trimmed
- 1 piece lemon (halved for juice and zest)
- 2 cloves garlic, thinly sliced
- 1 tablespoon fresh dill, chopped
Preheat oven to 425°F (220°C). Pat salmon dry and place skin-side down on a rimmed baking sheet lined with parchment (optional). Scatter sliced garlic around the fish.
Arrange asparagus beside the salmon. Squeeze half the lemon over the salmon and asparagus; reserve the other half for serving. Roast 10–12 minutes (depending on thickness) until salmon is opaque and asparagus is tender-crisp.
Remove from oven, sprinkle with chopped dill and lemon zest, and serve immediately with extra lemon wedges.
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