Spring Has Sprung Salmon with Asparagus
Celebrate the arrival of spring with this vibrant and flavorful "Spring Has Sprung Salmon with Asparagus" recipe—an easy yet elegant meal that's ready in under 40 minutes! Perfectly baked salmon fillets are infused with a zesty marinade of lemon, garlic, fresh dill, and olive oil, while tender-crisp asparagus roasts alongside for a complete one-pan dish. A touch of butter adds luxurious richness to the salmon, and optional broiling creates a beautifully caramelized finish. This light, healthy, and seasonal recipe is ideal for weeknight dinners or special gatherings, bursting with fresh, citrusy flavors that capture the essence of spring. Serve it warm and garnish with extra dill for a dish that’s as stunning as it is delicious! Keywords: baked salmon, roasted asparagus, one-pan dinner, spring recipes, healthy salmon recipe, lemon dill salmon.
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) salmon fillets
- 1 pound asparagus spears
- 3 tablespoons olive oil
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 pieces garlic cloves, minced
- 1 tablespoon fresh dill, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil.
Trim the woody ends off the asparagus spears and arrange them on one side of the prepared baking sheet.
Drizzle 1 tablespoon of olive oil over the asparagus and season with a pinch of salt and black pepper. Toss to coat evenly.
Pat the salmon fillets dry with a paper towel and place them skin-side down on the other side of the baking sheet.
In a small bowl, mix 2 tablespoons of olive oil, lemon zest, lemon juice, minced garlic, fresh dill, salt, and black pepper to create the marinade.
Brush the marinade generously over the salmon fillets, ensuring they are well-coated. Spoon any remaining marinade over the asparagus for extra flavor.
Place small dollops of butter on each salmon fillet to enhance richness during cooking.
Bake in the preheated oven for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp.
Optionally, broil for an additional 2 minutes to give the salmon and asparagus a slight char for added flavor.
Remove from the oven and let rest for 2-3 minutes before serving. Garnish with extra fresh dill, if desired.
Serve hot and enjoy the taste of spring on your plate!
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.4 g | 181% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 3055 mg | 133% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 6.3 g | ||
| Protein | 153.2 g | 306% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 142 mg | 11% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1008 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
