Description
A delicious and healthy recipe for salmon fillets roasted with asparagus and drizzled with a lemon oil.
Ingredients
Scale
- 2 large lemons
- 5 T extra virgin olive oil (divided)
- 1 lb. fresh asparagus
- to taste salt
- to taste fresh ground black pepper
- four 6 oz. salmon fillets
- to taste Szeged Fish Rub (or other fish rub of your choice)
Instructions
- Preheat oven to 450F/230C.
- Spray baking sheet with non-stick spray or brush with olive oil.
- Hold an asparagus piece in both hands and bend until it snaps to see how much of the woody stem you should cut off.
- Trim other pieces to that length and cut asparagus into pieces about 3 inches long.
- Put asparagus into a bowl and toss with 1 T olive oil plus salt and fresh-ground black pepper to taste.
- Spread out asparagus onto baking sheet so it’s in a single layer and roast for 5 minutes.
- While asparagus roasts, use a microplane grater to zest the lemon rinds into a small measuring cup.
- Squeeze lemon juice into a small bowl, then measure 2 T juice and add to the lemon zest.
- Whisk 3 T extra virgin olive oil into the lemon zest-juice and set the lemon oil aside.
- Rub each piece of salmon on both sides with the other tablespoon of olive oil.
- Season salmon with salt and fresh ground black pepper to taste, and rub with Szeged Fish Rub.
- After 5 minutes, push the asparagus over to make room and place the salmon pieces on the baking sheet.
- Put salmon and asparagus back into oven and roast for about 10 minutes longer.
- This is done when asparagus is starting to soften and salmon feels barely firm to the touch.
- Drizzle desired amount of lemon oil over salmon and asparagus and serve.
Notes
- You can use as much or as little lemon zest as you prefer.
- Cooking time may vary based on the thickness of the salmon fillets.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with asparagus
- Calories: 400
- Sugar: 1g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg