Description
A simple recipe for baking sockeye salmon fillets alongside fresh asparagus.
Ingredients
Scale
- 2 (6 ounce) sockeye salmon fillets
- 1 pound asparagus, trimmed
- 2 tablespoons olive oil
- 1 lemon, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
- Place the trimmed asparagus on one side of the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, half of the minced garlic, salt, and pepper. Toss to coat.
- Place the salmon fillets on the other side of the baking sheet. Rub the remaining 1 tablespoon of olive oil over the salmon. Sprinkle the remaining garlic, salt, and pepper on top of the fillets.
- Arrange the lemon slices over the salmon.
- Bake for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp.
- Serve immediately.
Notes
- You can substitute other firm fish fillets for sockeye salmon if needed.
- For extra flavor, squeeze fresh lemon juice over the dish before serving.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet and 1/2 bunch asparagus
- Calories: 380
- Sugar: 2
- Sodium: 350
- Fat: 22
- Saturated Fat: 4
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 4
- Protein: 36
- Cholesterol: 85
Keywords: baked salmon, sockeye salmon, asparagus, easy fish recipe, healthy dinner