- 1 lb asparagus, washed and ends trimmed
- 1 tablespoon olive oil
- 4 salmon fillets, (see note)
- 1 lemon
- 2 tablespoons butter, cut into 1/2 tablespoon slices
-
Preheat oven to 425 degrees F. Line a very large rimmed baking sheet with parchment paper.
-
Add the asparagus to the baking sheet and drizzle with olive oil. Toss to coat and season with salt and pepper. Move to the sides of the pan in a single layer.
-
Pat salmon dry and place in the center of the baking sheet. Cut lemon in half. Use half of the lemon to squeeze on top of the salmon. Season salmon with kosher salt and pepper.
-
Add 1/2 tablespoon of butter slices on top of each salmon filet. Slice the remaining half of the lemon into 4 slices and place one slice on top of each salmon filet.
-
Bake for 8-12 minutes or until fish flakes easily with a fork. This will depend on the thickness of your salmon. Store leftover salmon in the fridge in an airtight container.
- Make sure your salmon is not straight from the fridge because it won’t cook evenly. Take it out of the fridge and set on the counter for about 30 minutes to ensure even cooking.
Serving: 1salmon filet, Calories: 345kcal, Carbohydrates: 4g, Protein: 36g, Fat: 20g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 109mg, Sodium: 122mg, Potassium: 1064mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1100IU, Vitamin C: 6mg, Calcium: 49mg, Iron: 4mg
