One Pan Roasted Lemon Pepper Salmon and Garlic Parmesan Asparagus


  • 1 1/2 lbs salmon , skin on*
  • 2 1/2 Tbsp olive oil , divided
  • 1 tsp lemon zest
  • 1 Tbsp fresh lemon juice
  • 4 cloves garlic , minced, divided
  • 1 tsp dijon mustard
  • 3/4 tsp onion powder
  • 1/2 tsp each salt and fresh cracked black pepper , plus more for asparagus
  • 1/2 lemon , thinly sliced (optional)
  • 1 1/2 - 2 lbs asparagus (medium or thin spears), tough ends trimmed
  • 1/2 cup finely shredded parmesan


  • heat up kitchen appliance to 400°F (200°C). Line a red-rimmed seventeen by 12-inch baking dish with parchment paper. Place salmon in center of pan (or see note below).
  • during a bowl whisk along one 1/2 Tbsp oil, the lemon rind, juice, a pair of cloves garlic, dijon, onion powder. Brush equally over prime of salmon then sprinkle with 1/2 tsp salt and pepper (add a lot of pepper to style if desired). prime with lemon slices.
  • Toss asparagus with remaining one Tbsp oil, remaining a pair of cloves garlic and season with salt, then place around salmon.
  • Bake in preheated kitchen appliance ten minutes. take away from kitchen appliance, toss asparagus then sprinkle asparagus with Parmesan. come back to kitchen appliance and bake till salmon has parched through, regarding five - ten minutes longer. Cut salmon into parts. Serve warm.
  • *If fillet is wide, you'll dig a pair of - four parts and place them close to higher portion of the baking dish, then place asparagus on lower portion of baking dish 


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