Oven Baked Lemon-Dill Salmon with Sautéed Asparagus

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Serving Size: 4 oz cooked salmon, 1/2 cup cooked rice and 2 oz asparagus
Diets: Brain Food, Dairy Free, Diabetes Friendly, Egg Free, Gluten Free, Heart Healthy, Nut Free, Refined Sugar Free
Recipe adapted from:
Mayumi Tavalero
Not only is salmon nutrient dense, but it's highly flavorful, and when paired with asparagus and rice, you have a complete meal!
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Preheat oven to 375 degrees.
  • Place salmon fillets in a large bowl. Drizzle with 2/3 of the olive oil, lemon juice, lemon zest, and dill. Mix well to coat. Place fillets on a parchment-lined baking sheet. Season with salt and pepper.
  • Bake for 15 minutes, or longer depending on the thickness of the filets. The internal temperature of salmon should reach 145 degrees (USDA standards), or 120-125 degrees for tender juicy filets.
  • Meanwhile, heat remaining olive oil in a large sauté pan. Add asparagus and sauté until tender-crisp. Season with salt and pepper.

Cook Times

Active Prep15
Hands-On Cook10
Hands-Off Cook15
Passive0
Total Time40 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 3 1/2 pound salmon fillet
  • 3 tablespoon extra virgin olive oil divided
  • 1 lemon zested, then juiced
  • 1 1/2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon fresh dill chopped
  • 2 bunch asparagus trimmed and cut into 2-incch pieces

Cooking Tools Required

12-inch skillet, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Saute pan, Sharp Knives, Spatula, Vegetable Peeler
Reheating/Serving Instructions
Heat fish in microwave on medium power until warm.

Nutrition

Calories: 282kcal | Carbohydrates: 4g | Protein: 34g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 87mg | Sodium: 421mg | Potassium: 965mg | Fiber: 2g | Sugar: 2g | Vitamin A: 751IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 3mg

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