Ingredients (4 servings)
Salmon fillets – 4 (about 170 g / 6 oz each), skin-on or skinless
Fresh asparagus – 1 bunch (about 450 g / 1 lb), trimmed
Olive oil – 3 tbsp
Butter – 2 tbsp, melted
Lemon – 1 (juice + zest) + extra slices for garnish
Fresh dill – 3 tbsp, chopped
Garlic – 2 cloves, minced
Salt – 1 tsp (or to taste)
Black pepper – ½ tsp
Instructions
Preheat oven
Set oven to 200°C / 400°F.
Line a baking sheet with parchment paper.
Prep the asparagus
Place trimmed asparagus on one side of the baking sheet.
Drizzle with 1 tbsp olive oil, season with salt & pepper, toss to coat.
Prepare the salmon
Place salmon fillets on the baking sheet next to the asparagus.
In a small bowl, mix: melted butter, remaining olive oil, lemon juice, zest, garlic, and dill.
Brush mixture generously over salmon.
Roast everything
Bake for 12–15 minutes, depending on salmon thickness (fish should flake easily with a fork).
Asparagus should be tender-crisp.
Serve & garnish
Plate salmon with roasted asparagus.
Garnish with fresh dill + lemon slices.
Serve with rice, potatoes, or quinoa for a complete meal.
Tips & Variations
Add thin lemon slices directly on top of salmon before roasting for extra brightness.
Swap asparagus for green beans, zucchini, or broccoli.
Add a pinch of chili flakes for a spicy kick.
Pair with a crisp white wine (like Sauvignon Blanc or Pinot Grigio).
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