Baked Lemon Lemon Pepper Salmon with Roasted Asparagus
Equipment
- Baking Sheet
- Oven
Ingredients
- 4 salmon fillets (about 6 ounces each)
- 1 bunch asparagus (about 1 pound), trimmed
- 3 tablespoons olive oil
- 1 tablespoon lemon pepper seasoning
- Zest and juice of 1 lemon
- 1/2 teaspoon salt
- Lemon slices, for serving
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper or foil.
- Place the trimmed asparagus on the baking sheet. Drizzle with 2 tablespoons of the olive oil and sprinkle with the salt. Toss to coat, then spread the asparagus into a single layer on one side of the pan.
- Lay the salmon fillets on the other side of the baking sheet. Drizzle the remaining tablespoon of olive oil over the salmon and rub it in.
- Sprinkle the lemon pepper seasoning evenly over the salmon. Add the lemon zest on top of the fillets as well.
- Squeeze the lemon juice over both the salmon and the asparagus.
- Bake for 12 to 15 minutes, until the salmon flakes easily with a fork and the asparagus is tender.
- Remove the pan from the oven. Serve the salmon and asparagus with lemon slices and a sprinkle of fresh parsley.
Notes
Check the salmon at the 12-minute mark to avoid overcooking. Leftovers keep well in the fridge for up to two days and reheat gently in a low oven or covered skillet. If you want to stretch the meal, serve it with quick microwave rice or crusty bread on the side.
Course: Main Course
Cuisine: American
Equipment: Baking Sheet, Oven
Cuisine: American
Equipment: Baking Sheet, Oven