Roasted salmon with lemon, dill and asparagus cooked together on one tray for an easy, vibrant main.
# What You'll Need:
→ Fish & Marinade
01 - 1.2–1.5 lb salmon fillet, skin-on, pin bones removed
02 - 2 tablespoons extra-virgin olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 2 garlic cloves, minced
06 - Zest and juice of 1 large lemon
07 - 2 tablespoons fresh dill, chopped (plus extra for garnish)
→ Vegetables
08 - 1 lb asparagus, woody ends trimmed
09 - 1 tablespoon extra-virgin olive oil
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper
→ Garnish
12 - Lemon slices
13 - Extra chopped fresh dill
# How-To:
01 - Preheat the oven to 400°F and line a large baking tray with parchment paper or foil for easy cleanup.
02 - In a small bowl, whisk together 2 tablespoons olive oil, minced garlic, lemon zest, lemon juice and 2 tablespoons chopped dill; season with 1 teaspoon sea salt and 1/2 teaspoon black pepper.
03 - Pat the fillet dry with paper towels and place it skin-side down in the center of the prepared tray.
04 - Brush the lemon-dill mixture evenly over the top of the salmon so the flesh is well coated.
05 - Toss the asparagus with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; arrange the spears around the salmon in a single layer.
06 - Lay lemon slices atop the salmon for additional citrus flavor and visual appeal.
07 - Roast in the preheated oven for 18–20 minutes, until the salmon flakes easily with a fork and the asparagus is tender-crisp.
08 - Remove from the oven, sprinkle with extra chopped dill, allow the fish to rest 2 minutes, then serve immediately.
