Description
A simple, one-pan dinner featuring flaky baked salmon with a lemon-garlic Dijon glaze and roasted asparagus. This forgiving recipe is ready in about 20 minutes and requires minimal cleanup.
Ingredients
Scale
- 1.5 lbs salmon fillets
- 1 bunch asparagus spears (about 1 lb)
- 3 tablespoons olive oil (divided)
- 3 cloves garlic, minced
- 1 large lemon (half juiced, half sliced)
- 1 tablespoon Dijon mustard
- 1 teaspoon salt (divided)
- 0.5 teaspoon black pepper (divided)
- 0.5 teaspoon garlic powder
- 0.25 teaspoon red pepper flakes (optional)
- Grated Parmesan cheese (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Trim the woody ends from the asparagus spears. Toss with 1 tablespoon olive oil, garlic powder, 0.5 teaspoon salt, 0.25 teaspoon pepper, and red pepper flakes. Spread on one side of the baking sheet.
- Pat salmon fillets dry with paper towels and place on the other side of the baking sheet.
- In a small bowl, whisk together 2 tablespoons olive oil, minced garlic, juice of half a lemon, Dijon mustard, 0.5 teaspoon salt, and 0.25 teaspoon pepper.
- Spoon the glaze over the salmon fillets and top with lemon slices.
- Bake for 12-15 minutes, or until the salmon flakes easily with a fork and is opaque throughout.
- Remove from oven, squeeze remaining lemon juice over the dish, and serve immediately.
Notes
Do not crowd the pan to ensure roasting instead of steaming. Check salmon early as it continues to cook from residual heat. For best results, use fresh lemon juice and trim the woody ends of the asparagus.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 fillet and asparag
- Calories: 320
- Sugar: 2
- Sodium: 400
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 8
- Fiber: 3
- Protein: 30
Keywords: healthy salmon, baked salmon, roasted asparagus, one pan dinner, quick meals, gluten-free, dairy-free, omega-3