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Abdelaziz

Zesty Lemon Herb Salmon with Asparagus

Of all my easy paleo dinner recipes, this is the one I make when I want dinner to feel a little more put-together than the effort it actually took.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets about 6 oz each; wild-caught if you can find it, for the flavor and the omega-3s
  • 1 bunch asparagus about 1 lb, trimmed
  • 2 tbsp extra virgin olive oil
  • Juice and zest of 1u20132 lemons
  • 1 tbsp fresh herbs, chopped dill, parsley, or thyme all work well
  • 2 cloves garlic minced
  • Salt and black pepper to taste

Method
 

  1. the oven to 400u00b0F (200u00b0C) and line a baking sheet with parchment paper. In the future you will appreciate the easy cleanup.
  2. Toss it on the sheet with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread it in a single layer; crowding the pan is the fastest way to end up with steamed, soggy asparagus instead of nicely caramelized spears.
  3. Pat the fillets dry with a paper towel first (this matters more than it sounds like it should; it's the difference between a nice crust and a dull, damp exterior). Mix the remaining olive oil with the lemon juice and zest, garlic, herbs, salt, and pepper, and spoon it over each fillet.
  4. Nestle the salmon among the asparagus and bake for 15u201320 minutes, until the salmon flakes easily with a fork and the asparagus is tender. A squeeze of extra lemon juice right before serving wakes everything up.

Notes

Swaps: cod or halibut work fine instead of salmon; green beans instead of asparagus; dried herbs at about a third of the amount if that's what you have on hand.