This Baked Salmon and Asparagus recipe is the definition of an easy dinner! Throw everything on a baking sheet with lemon and the taste is unreal.
We have a new solution for an easy dinner that everyone loves: this one salmon and asparagus Recipe! It’s simple, it’s elegant, but it tastes like something you would order at a restaurant. Grilling on a griddle with lemon slices and fresh herbs effortlessly adds flavor that feels fresh yet sophisticated. Somehow, in all our years of home cooking, we’ve never prepared a grill like this… and now it’s firmly in our repertoire! Alex and I made it for a healthy weeknight dinner on the patio with a wedge salad and it was perfection.
Important: Fine asparagus is indispensable!
Here’s a trick for processing asparagus: buy fine asparagus If you can find it! Thin, young asparagus tips are much more tender and flavorful than large spears, which can be very tough. When you fry thin asparagus, they come out sweet and nicely cooked! We were able to find very fine grapes at our local grocery store and following this recipe we went for it quiet Look for fine asparagus. It’s so much better!
Another tip for processing asparagus: Always cut off the tough, woody underside of the spears. How to Cut Asparagus… Fast!
What should be considered when buying salmon?
The other important part of this salmon and asparagus recipe is the quality of the salmon! There is a wide range of salmon qualities available in the shop (compared to prawns which vary less). You should pay attention to this when buying this griddle meal:
- Fresh salmon tastes best. You can find good frozen salmon. But for the best salmon, buy it fresh at your local seafood counter.
- Buy wild salmon. Wild fish caught in your country is generally a sustainable choice. There are also quality options at well-regulated farms; see Seafood Watch consumer guide.
- Coho is a good choice. We tend to like coho salmon for its mild flavor: price-wise, it’s a good, middle-of-the-road option. Sure, the king salmon is fantastic, but it’s no longer a luxury. Atlantic salmon is usually farmed, so it’s a less than desirable choice.
How do you know when the salmon is done?
The only hard part about cooking salmon? How do you know when it’s ready! For this salmon and asparagus recipe, cook both at the same time. The asparagus should cook at about the same time as the salmon here, but you should dictate the time based on the salmon itself. Here’s what you should know about how to tell when salmon is done:
- Use a food thermometer to measure 125 to 130 degrees Fahrenheit, be sure to measure at the thickest part of the fish. This is the most accurate way to measure the doneness and results of an average salmon.
- Or cook until the salmon begins to scale when pricked with a fork.
- Be careful not to overcook. We prefer our half-cooked salmon: for us, there is nothing worse than a piece of dry fish. Keep an eye on it and don’t overdo it!
Garnish with lemon and herbs
The exciting thing about this salmon and asparagus is the seasoning! Fresh lemon and fresh herbs are simple yet classic. Here’s what you should know about adding these condiments to your griddle meal:
- Put the lemon slices on top of the asparagus, not the salmon! Don’t put the lemon on top of the salmon as this will make the top gooey and not crunchy! But it’s perfect right on top of the asparagus: it adds the perfect lemon flavor.
- Use fresh herbs like chives, thyme, mint, basil, or whatever you have on hand! It’s for one fill only, so you don’t need to measure. But it adds a lot of flavor! We used chives and thyme from our garden.
Side dishes to serve with salmon and asparagus
How do you turn this delicious Baked Salmon and Asparagus recipe into a healthy meal? Add a salad and you’re golden! Or add a whole grain to make it filling and satisfying. Here are some simple pages that we would associate with it:
More dishes on the plate
Everyone loves meals on a stove! Here are a few others that we like to do regularly:
This salmon and asparagus recipe is…
Gluten-free, dairy-free and pescetarian.
The description
This Baked Salmon and Asparagus recipe is the definition of an easy dinner! Throw everything on a baking sheet with lemon and the taste is unreal.
- 1 pound fine asparagus*
- 1 Pound salmon, wild caught whenever possible
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- lemon
- Chopped fresh herbs (e.g. chives, mint or thyme) for garnish
- Let the salmon come to room temperature.
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with aluminum foil.
- Clean the asparagus. Place on the baking sheet and toss with 2 tablespoons of olive oil (this will also oil the foil). Sprinkle with ½ teaspoon kosher salt and freshly ground black pepper.
- Pat the salmon dry and place on the foil. Drizzle with 1 tbsp olive oil. Sprinkle the salmon with ½ teaspoon kosher salt and freshly ground black pepper. Arrange the asparagus around the salmon. Slice the lemon and place on top of the asparagus (but not on the salmon). Squeeze the juice from both ends of the lemon onto the tray. Then sprinkle the chopped fresh herbs on top.
- Bake for 9 to 12 minutes, until the asparagus is tender at the thickest part and the salmon is just tender and pink in the center (internal temp needs to be in the middle of 125-130 F to be cooked, or 10 degrees cooler , if you’re toasting). If the salmon cooks before the asparagus (the asparagus is thick), remove it from the pan and continue cooking just the asparagus until tender.
Remarks
*Thin asparagus is the best, so when shopping, try to find the thinnest you can find. If you can only find thicker asparagus, it may take a little longer to roast (up to 15 minutes). Simply remove the salmon from the plate when it’s already cooked and finish with the asparagus on their own.
- Category: main course
- Method: Cooked
- Kitchen: seafood
- Diet: Gluten free
Keywords: salmon and asparagus
