Description
A simple yet gourmet sheet-pan meal featuring Baked Tasmanian Salmon paired with crisp-tender asparagus, bright lemon notes, and easy cleanup.
Ingredients
Scale
- 4 Salmon fillets (Tasmanian preferred)
- 1 bunch Asparagus
- 1 tablespoon Olive oil
- 1 Lemon (juiced and wedges for serving)
- 2 cloves Garlic (minced)
- 1 teaspoon Fresh thyme (or dill)
- Salt and Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment.
- Trim the woody ends of the asparagus and place it on the baking sheet. Drizzle with olive oil, season with salt, pepper, and half the minced garlic, then toss to coat.
- Pat the salmon fillets dry and brush them with a mixture of olive oil, lemon juice, remaining minced garlic, thyme, salt, and pepper.
- Place the salmon skin-side down on the baking sheet alongside the asparagus.
- Bake for 15-20 minutes until salmon flakes easily with a fork and asparagus is tender-crisp.
- Remove from the oven, let rest for a few minutes, and serve with lemon wedges.
Notes
For best results, let the salmon come to room temperature before roasting and pat it dry for better browning. Broil for an additional 1-2 minutes at the end if you prefer a crispy top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg