Lemon Herb Baked Salmon with Asparagus

Ingredients

• 6 oz salmon fillet, skin on
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon (juice and zest)
• 1 tsp fresh dill, chopped (or 1/2 tsp dried)
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 lb asparagus spears, trimmed
• 1 tsp sesame seeds (optional)
• Fresh parsley for garnish

Instructions

1. Preheat oven: Set oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the salmon: Pat salmon dry with paper towels. Place skin-side down on the baking sheet.
3. Make the marinade: Mix olive oil, minced garlic, lemon juice, lemon zest, dill, paprika, salt, and pepper in a small bowl.
4. Season: Brush the marinade generously over the salmon fillet.
5. Add asparagus: Arrange asparagus around the salmon. Drizzle with remaining marinade and season with salt and pepper.
6. Bake: Place in the oven and bake for 12-15 minutes, depending on thickness. Salmon is done when it flakes easily with a fork and reaches 145°F internal temperature.
7. Broil (optional): For extra crispiness, broil for 1-2 minutes at the end.
8. Serve: Garnish with fresh parsley, sesame seeds, and extra lemon wedges.

Why This Recipe is Healthy

• Omega-3 fatty acids: Salmon is rich in EPA and DHA, which support heart and brain health
• High-quality protein: Essential for muscle repair and satiety
• Vitamins and minerals: Asparagus provides folate, vitamins A, C, and K
• Anti-inflammatory: Both salmon and asparagus help reduce inflammation
• Low-carb: Perfect for keto or low-carb diets

Cooking Tips

• Choose wild-caught salmon when possible for better omega-3 content
• Don’t overcook! Salmon continues cooking after removed from oven
• The skin acts as a barrier and keeps the fish moist—remove after cooking if preferred
• Thicker fillets need more time; thin ones cook faster
• Let salmon rest for 2-3 minutes before serving

Serving Suggestions

Pair this dish with:

• Cauliflower rice or quinoa
• Roasted sweet potato wedges
• Mixed green salad with balsamic vinaigrette
• Garlic mashed cauliflower
• Brown rice pilaf

Variations

• Herb swap: Try thyme, rosemary, or cilantro instead of dill
• Spicy version: Add red pepper flakes or cayenne
• Asian-inspired: Use soy sauce, ginger, and sesame oil
• Vegetable swap: Replace asparagus with green beans, broccoli, or Brussels sprouts
• Honey glaze: Add 1 tbsp honey to the marinade for a sweet-savory flavor

Storage and Meal Prep

• Store leftovers in an airtight container for up to 3 days
• Reheat gently in the oven at 275°F to avoid overcooking
• Cold leftover salmon is delicious on salads or in wraps
• Don’t freeze cooked salmon—texture becomes mushy