Lemon Dill Salmon with Asparagus
Lemon dill salmon pairs a tangy mustard topping with roasted asparagus. Frozen salmon works well here once it is fully thawed and patted dry. The vegetable and fish share the oven, but you can take either one out as soon as it is ready.
Ingredients
- 1 1/2 lb Atlantic salmon fillets raw; four 6-ounce portions
- 1 lb asparagus trimmed edible weight
- 1 tbsp olive oil divided
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp fresh dill chopped
- 1/2 tsp garlic powder
- 1/2 tsp table salt divided
- 1/4 tsp black pepper
Instructions
- Heat the oven to 400°F. Pat the thawed salmon dry. Arrange skin-side down on a rimmed sheet pan, leaving room around each piece.
- Toss asparagus with half the oil and half the salt. Place beside the salmon; use a second pan if it would be crowded. Thick asparagus can start roasting 5 minutes before the fish.
- Stir remaining oil and salt with lemon juice, Dijon, dill, garlic powder and pepper. Spoon over the salmon.
- Roast 12–18 minutes, checking thin pieces early. Check the thickest part of each fillet reaches 145°F and the asparagus is tender. Remove either component separately if ready first.
- Divide salmon, asparagus and pan juices into four equal servings. Remove skin before eating if preferred.
Notes
One serving is one of 4 equal portions of all listed ingredients, including any specified sides and sauces. Nutrition is estimated; brands and portions change the result. Refrigerate within 2 hours in shallow covered containers at 40°F or below for 3–4 days. For reheating, cover and warm gently in a 300°F oven until 165°F; a splash of water helps. Salmon can also be eaten chilled when properly stored.