Imagine a dinner that looks like it came straight from a gourmet restaurant, but takes less than 30 minutes to prepare. This Baked Lemon Garlic Salmon with Asparagus is your ticket to a mouthwatering meal that's not just delicious, but incredibly simple to make. Whether you're a busy professional, a home cook looking to impress, or someone who wants a quick, nutritious dinner, this recipe is about to become your new weeknight hero.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 salmon fillets
- 1 bunch asparagus, trimmed
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 lemon, sliced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Pat the salmon fillets dry with paper towels to remove excess moisture. This helps achieve a better sear and prevents steaming.
- Trim the woody ends of the asparagus by snapping off the bottom inch or holding each spear and bending until it naturally breaks at its natural weak point.
- In a small bowl, mix olive oil, minced garlic, salt, and freshly ground black pepper to create a quick marinade.
- Arrange the asparagus in a single layer on the prepared baking sheet, drizzling half of the garlic oil mixture over the vegetables and tossing to coat evenly.
- Place the salmon fillets on the same baking sheet next to the asparagus, skin-side down. Brush the remaining garlic oil over the salmon.
- Arrange lemon slices on top of and around the salmon fillets to infuse additional citrus flavor during baking.
- Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Remove from the oven and let rest for 2-3 minutes to allow the juices to redistribute, ensuring a moist and tender salmon.
- Serve immediately, garnishing with fresh lemon wedges and optional chopped parsley if desired.
Tips
- Always pat your salmon dry before cooking to ensure a beautiful, crisp exterior and prevent steaming.
- Use fresh, high-quality salmon for the best flavor and texture.
- Don't overcook! Salmon is best when it's still slightly translucent in the center and reaches an internal temperature of 145°F.
- Let the salmon rest after cooking to allow the juices to redistribute, keeping the fish moist and tender.
- Fresh lemon slices aren't just for garnish - they infuse the fish with bright, citrusy flavor during baking.
- Choose thin to medium-thick asparagus spears for even cooking and the best texture.
- If you don't have parchment paper, a light coating of cooking spray on the baking sheet works just as well.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 10g
Protein: 34g
Fat: 20g
Saturated Fat: 3g
Cholesterol: 75mg
