Easy Baked Lemon Herb Salmon with Roasted Asparagus

Clara Woods

A vibrant, restaurant-quality meal ready in under 30 minutes. Tender salmon fillets baked with bright lemon and fresh herbs alongside crisp-tender asparagus for a healthy, flavorful dinner.

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Prep Time 10

Cook Time 15

Total Time 25

Servings 2 servings

Calories 420 kcal

Ingredients

2 fillets Salmon 6 oz each, skin-on or skinless
1 bunch Asparagus woody ends trimmed
2 tbsp Olive Oil divided
2 cloves Garlic minced
1 tsp Dried Oregano or 1 tbsp fresh chopped
1 tsp Dried Thyme or 1 tbsp fresh chopped
1 whole Lemon half sliced, half for juice
0.5 tsp Salt
0.25 tsp Black Pepper

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F to prevent drying out. Make-Ahead: You can mix the herb paste and trim the asparagus up to 24 hours in advance. Variations: Swap asparagus for green beans or broccoli florets. Add a sprinkle of parmesan cheese to the asparagus for extra flavor. Serving Suggestion: Serve with quinoa, wild rice, or a crusty baguette to soak up the juices.