Description
Quick Lemon Dill Salmon with Asparagus is a vibrant, easy dinner. My favorite way to get a healthy, flavorful meal on the table, even on chaotic weeknights.
Ingredients
Scale
- Main Stars:
- 4 (6 oz) salmon fillets, skin-on or off
- 1 lb fresh asparagus, tough ends trimmed
- Zesty Flavor Makers:
- 1/4 cup fresh dill, chopped (plus more for garnish)
- 1 large lemon, zested and juiced
- 3 cloves garlic, minced
- 1 tbsp Dijon mustard
- Pantry Staples:
- 3 tbsp olive oil
- 1/2 tsp sea salt, or to taste
- 1/4 tsp black pepper, or to taste
- Optional Twists:
- 1 cup cherry tomatoes, halved
- Pinch of red pepper flakes
Instructions
- Prep Your Veggies and Oven:: First things first, let’s get that oven preheating to 400°F (200°C). While it’s warming up, grab your asparagus. Give those spears a good wash, then snap off the tough, woody ends. You’ll know where to snap, they just break naturally. If you’re feeling fancy or have some on hand, toss in a handful of cherry tomatoes too. Line a large baking sheet with parchment paper, please, trust me on this one. It makes cleanup so much easier, unlike my past self who learned that the hard way!
- Whip Up the Zesty Dressing:: In a small bowl, let’s make our magic sauce for this Lemon Dill Salmon. Whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, and that little dollop of Dijon mustard. Give it a good stir until it’s all combined and looks creamy. This is where all those bright, fresh flavors come together. Smell it! It’s already smelling like sunshine and a fancy restaurant, honestly. Don’t forget to season this dressing with a pinch of salt and pepper too.
- Season the Salmon:: Pat your salmon fillets dry with a paper towel. This helps them get a nice sear and prevents them from steaming. Place them on one side of your prepared baking sheet. Drizzle a little of your zesty dressing over each piece of salmon, making sure to coat them well. Season the salmon generously with salt and pepper. Don’t be shy here; proper seasoning is key to delicious Lemon Dill Salmon.
- Toss the Asparagus:: Now, add your trimmed asparagus (and cherry tomatoes, if using) to the other side of the baking sheet. Pour the remaining lemon dill dressing over the asparagus. Give them a good toss right on the pan to make sure every spear is coated. This ensures they get all that wonderful flavor and roast evenly. I sometimes use my hands for this part, because, well, kitchen chaos is real!
- Roast to Perfection:: Slide that baking sheet into your preheated oven. Let the Lemon Dill Salmon with Asparagus roast for about 12-18 minutes. The exact time depends on the thickness of your salmon and how well-done you like it. The salmon should flake easily with a fork, and the asparagus should be tender-crisp. I usually check around the 12-minute mark because I prefer my salmon just cooked through, not overdone.
- Finishing Touches and Serve:: Once it’s out of the oven, immediately sprinkle a generous amount of fresh chopped dill over the entire dish. The heat from the salmon and asparagus will release the most incredible aroma from the dill. Squeeze a little extra fresh lemon juice over everything for an extra burst of brightness. Serve your beautiful Lemon Dill Salmon with Asparagus immediately. It looks, smells, and tastes like pure joy, I promise!