Go Back
- 4 salmon fillets - 1 bunch of fresh asparagus, trimmed - 3 tablespoons olive oil - 3 cloves garlic, minced - Juice of 2 lemons - Zest of 1 lemon - Salt and pepper to taste - 1 teaspoon dried oregano - Fresh parsley, chopped (for garnish) - Additional herbs (like thyme or rosemary) - Lemon slices for garnish - Baking sheet - Mixing bowl - Measuring spoons When I prepare Lemon Garlic Salmon and Asparagus, I start with fresh ingredients. Always choose bright green asparagus and firm salmon. The olive oil adds richness, while garlic gives a punch. Fresh lemons bring nice acidity, and oregano adds warmth. Salt and pepper enhance all the flavors. Using extra herbs like thyme can elevate the dish. Lemon slices are great for extra zest at the end. For equipment, a baking sheet is a must. I like a large mixing bowl for combining flavors. Measuring spoons ensure I get the amounts just right. This simple setup makes cooking fun and easy! Preheating your oven to 400°F (200°C) is very important. A hot oven helps the salmon cook evenly. It ensures the fish and asparagus roast perfectly. This step makes a big difference in your dish. Take a bunch of fresh asparagus and trim the ends. Next, arrange the asparagus on a large baking sheet in a single layer. Drizzle 2 tablespoons of olive oil over the spears. Sprinkle salt and pepper to taste. Toss the asparagus to coat it well. This helps bring out its natural flavor. In a small bowl, mix together 3 cloves of minced garlic, the juice of 2 lemons, and the zest of 1 lemon. Add 1 tablespoon of olive oil, salt, and pepper to your mix. Then, add 1 teaspoon of dried oregano. This lemon garlic marinade will add a zesty punch to your salmon. Spoon it evenly over the salmon fillets. Place the salmon fillets next to the asparagus on the baking sheet. Make sure there is space between them. This allows for even cooking. Roast everything in your preheated oven for about 12-15 minutes. The salmon is done when it flakes easily with a fork. The asparagus should be tender but still bright green. After removing from the oven, let it rest for a minute. Garnish with fresh parsley for extra flair before serving. To check if the salmon is done, use a fork. If it flakes easily, it's ready. You want to avoid overcooking. Salmon can dry out fast, so keep an eye on it. Aim for a cooking time of 12 to 15 minutes at 400°F. You can also use a meat thermometer. The internal temperature should reach 145°F. Marinating the salmon boosts its taste. Mix the lemon juice, zest, garlic, and olive oil for a great marinade. Let the salmon sit in this mix for 15 to 30 minutes. For more flavor, add spices like smoked paprika or cumin. Fresh herbs like dill or thyme also work well. This dish pairs well with rice or quinoa. A light salad with mixed greens is a good choice, too. For a colorful plate, add cherry tomatoes or roasted bell peppers. When plating, arrange the salmon and asparagus neatly. Garnish with fresh parsley and lemon wedges for a bright touch. {{image_2}} You can cook Lemon Garlic Salmon and Asparagus in different ways. Grilling the salmon adds a smoky flavor. To grill, preheat your grill to medium-high. Place the salmon on the grill and cook for about six to eight minutes per side. Keep an eye on it to avoid overcooking. For the asparagus, you can use a skillet to pan-sear. Heat some olive oil over medium heat. Add the asparagus and cook for about five to seven minutes. Stir often for even cooking. This method gives the asparagus a nice char and keeps it crisp. You can switch up the fish if you wish. Trout or tilapia works well in this dish. They both have a mild flavor, similar to salmon. You can also choose seasonal veggies based on what is fresh. Try broccoli, green beans, or zucchini for a fun twist. Each vegetable adds its unique taste to the meal. For those who need gluten-free options, this recipe fits perfectly. All the ingredients are naturally gluten-free. If you're watching carbs, serve the salmon with a side salad instead of asparagus. You can use leafy greens like spinach or arugula. This keeps the dish light and healthy without losing flavor. To keep your lemon garlic salmon and asparagus fresh, store leftovers in the fridge. Place the food in an airtight container. This helps keep out moisture and air. Use the leftovers within three days for the best taste. - Make sure the salmon and asparagus are cool before sealing them. - Label the container with the date you made the dish. You can freeze salmon and asparagus if you want to save them longer. But note that freezing changes the texture a bit. Wrap each piece tightly in plastic wrap. Then, put them in a freezer bag. Remove as much air as possible. - Use a freezer-safe container to avoid freezer burn. - You can freeze leftovers for up to three months. When you're ready to eat, reheating is key for great flavor. The best way is to use the oven. Preheat it to 350°F (175°C). Place the salmon and asparagus on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10-15 minutes until warmed through. - You can also use the microwave but watch closely to avoid drying out. - For best results, heat in small batches to keep the quality up. Yes, you can prepare this dish ahead of time. To save time, chop the garlic and zest the lemons a day before. You can also marinate the salmon in the lemon garlic mix for up to two hours before cooking. Store everything in the fridge until you are ready to cook. This dish pairs well with several sides. Consider serving it with: - Quinoa or rice for a hearty touch. - A fresh salad with mixed greens and a light vinaigrette. - Garlic bread or crusty rolls for some texture. To check if the salmon is ready, look for these signs: - The fish should flake easily with a fork. - It should change from bright pink to a pale, opaque color. - If you have a food thermometer, aim for an internal temperature of 145°F (63°C). Yes, frozen salmon works well. Thaw it overnight in the fridge before cooking. If you need to cook it from frozen, add a few extra minutes to the cooking time. Just make sure the salmon reaches the right temperature and flakes easily. This blog post has shared a simple and delicious recipe for Lemon Garlic Salmon with Asparagus. You learned about key ingredients, equipment needed, and step-by-step cooking instructions. We also explored tips for perfecting your dish and variations to try. As you cook, remember to enjoy the process. With practice, you will master this dish and impress your diners. Enjoy your healthy meal!

Lemon Garlic Salmon and Asparagus

Delight your taste buds with this easy Zesty Lemon Garlic Salmon & Asparagus recipe! Perfect for a quick weeknight dinner, this dish combines tender salmon fillets with fresh asparagus, all roasted to perfection in a zesty garlic and lemon sauce. With just 25 minutes from prep to plate, it’s a simple yet flavorful meal that your family will love. Click through to discover the full recipe and impress your dinner guests tonight!
Print Recipe Pin Recipe

Ingredients
  

4 salmon fillets

1 bunch of fresh asparagus, trimmed

3 tablespoons olive oil

3 cloves garlic, minced

Juice of 2 lemons

Zest of 1 lemon

Salt and pepper to taste

1 teaspoon dried oregano

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 400°F (200°C).

    On a large baking sheet, arrange the asparagus in a single layer. Drizzle 2 tablespoons of olive oil over the asparagus and sprinkle with salt and pepper. Toss to coat.

      Place the salmon fillets on the baking sheet, next to the asparagus.

        In a small bowl, mix together the minced garlic, lemon juice, lemon zest, remaining olive oil, dried oregano, salt, and pepper.

          Spoon the lemon garlic mixture evenly over the salmon fillets.

            Roast in the preheated oven for about 12-15 minutes or until the salmon flakes easily with a fork and the asparagus is tender.

              Remove from the oven and let it rest for a minute before serving.

                Garnish with fresh parsley before plating.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                    - Presentation Tips: Serve the salmon and asparagus on a large platter, with lemon wedges on the side for an extra zesty touch.