This super easy salmon recipe pairs beautifully with Classic Roasted Potatoes.  You have to start the potatoes about 1/2 hour before everything else.  It also goes well with my Garlic and Lemon Pasta.

Roasted Salmon with Asparagus


  • 1 large lemon
  • 3 Tbs. extra-virgin olive oil, plus more for the pan
  • 10-12 ounces of thin asparagus, trimmed
  • salt and pepper
  • 4 6oz. skin-on salmon fillets (look for a pretty consistent thickness)


  1. Set a rack in the center of the oven and heat the oven to 450°F.
  2. Finely grate the zest from the lemon.
  3. In a small bowl, combine the zest with 2 Tbs. of the oil. Set this oil aside and reserve the lemon for another use.
  4. On one side of a heavy baking sheet, toss the asparagus with the remaining 1 Tbs. of the oil, 3/4 tsp. salt, and 1/2 tsp. black pepper.
  5. Spread out the asparagus in one layer.
  6. Lightly coat the other side of the baking sheet with oil, and place the salmon fillets skin side down on the oiled area.
  7. Sprinkle with 1 tsp. salt and 1/2 tsp. pepper.
  8. Roast until the asparagus are tender and the salmon is cooked to your liking (cut into a fillet with a paring knife to check), 10 to 13 minutes for medium, 15 for a more well done. Keeping in mind that the fish will continue to cook a bit more after it comes out of the oven.
  9. If the asparagus needs more time to cook, transfer the salmon to a platter, tent it loosely with foil, and return the asparagus to the oven until tender.
  10. Arrange the salmon and asparagus on the plates and drizzle the lemon oil all over both.

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