Description
Quick Lemon Dill Salmon with Asparagus makes weeknights special. Tender salmon, vibrant asparagus, bright lemon, fresh dill. So simple!
Ingredients
Scale
- Main Stars:
- 4 (6oz/170g) salmon fillets, skin-on or off
- 1 lb (450g) asparagus spears, woody ends snapped off
- Flavor Boosters:
- 2 tbsp olive oil
- 1 lemon, zested and juiced
- 1/4 cup fresh dill, chopped
- 2 cloves garlic, minced
- Seasonings:
- 1/2 tsp sea salt (or to taste)
- 1/4 tsp black pepper, freshly cracked (or to taste)
Instructions
- Prep Your Oven & Veggies:: First things first, get that oven screaming hot to 400°F (200°C). While it’s preheating, grab your asparagus. Give them a good rinse, then snap off the tough, woody ends. You’ll feel the natural breaking point, honestly, it’s quite satisfying! Lay them out on a baking sheet, ready for their lemon bath. This step always makes me feel like a proper chef, even if my kitchen counter is covered in random crumbs.
- Season Your Salmon:: Now for the star of our Lemon Dill Salmon with Asparagus! Pat your salmon fillets super dry with paper towels. This is crucial for a nice, crispy skin if you’ve got it. Drizzle each fillet with a little olive oil, then season generously with salt and freshly cracked black pepper. Don’t be shy with the seasoning, the salmon can take it! I once forgot to pat them dry and they steamed a bit, which wasn’t quite the texture I was hoping for, oops!
- Dress the Asparagus:: Time to give those asparagus spears some love. Drizzle them with the remaining olive oil, a good squeeze of fresh lemon juice, and toss them gently with the minced garlic. I always make sure every spear is coated; it’s what gives them that beautiful golden-brown color and tender-crisp texture. Sometimes I add a tiny pinch of red pepper flakes here if I’m feeling a little spicy, it’s a fun little secret!
- Bake to Perfection:: Arrange the seasoned salmon fillets on the same baking sheet as the asparagus, making sure everything has a bit of space. Pop the whole sheet into your preheated oven. Bake for about 12-15 minutes, depending on the thickness of your salmon. You’re looking for it to be opaque and flake easily with a fork. I always check around the 10-minute mark because I’ve definitely overcooked salmon before, and that’s just sad!
- Add Fresh Dill & Zest:: Once the Lemon Dill Salmon with Asparagus is cooked, pull it out of the oven. This is where the magic happens! Immediately sprinkle a generous amount of fresh chopped dill all over the salmon and asparagus. Then, use a microplane to zest the remaining lemon directly over the top of everything. The heat from the dish really helps release those aromatic oils from the dill and lemon zest, making your kitchen smell absolutely divine.
- Serve It Up:: And there you have it! Your beautiful Lemon Dill Salmon with Asparagus is ready to be devoured. I usually transfer everything to individual plates right away, making sure each plate gets a good mix of that flaky salmon and tender-crisp asparagus. A final squeeze of fresh lemon juice over the top just before serving is my personal finishing touch, it brightens everything up even more. Enjoy the fruits of your (easy!) labor!