Today I'm making baked salmon with asparagus, a simple, flavorful recipe that's perfect for an easy weeknight meal. With fresh salmon, a bunch of asparagus, and a drizzle of extra virgin olive oil, I have lunch or dinner for two without complicating things in the kitchen. If you're looking for an easy, healthy idea, this combination needs little more than salt and pepper.
What I love most about this salmon with green asparagus is that everything cooks right on the same baking sheet. To keep the fish nice and juicy, keep an eye on the cooking time: it needs about 15-20 minutes at 180-200 ºC, depending on your oven and the thickness of the fillets.
To switch up your weeknight meals, I recommend my Salmon with spinach and these King prawns with peppers and asparagus, two other lovely ways to pair seafood with vegetables.
Yes, just thaw it in the fridge first and pat the surface completely dry before adding the oil, salt, and pepper. That way, it won't release excess water onto the baking sheet.
Store it in an airtight container in the fridge within two hours of cooking and enjoy it within the next two days. Reheat only the portion you're about to eat until heated through, without overdoing it so the fish doesn't dry out.
Snap off the woody ends of the asparagus and try to choose spears of similar thickness. If they're particularly thick, slice them in half lengthwise so they cook evenly, and check the tray around the 15-minute mark.
Fish & seafood
Fish & seafood
Fish & seafood
Fish & seafood
Fish & seafood
Fish & seafood
Fish & seafood
Fish & seafood
