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- 4 salmon fillets (about 6 oz each) - 1 bunch of asparagus, trimmed - 2 tablespoons olive oil - 2 tablespoons fresh lemon juice - 2 cloves garlic, finely minced - 1 teaspoon lemon zest - 1 teaspoon dried oregano - 1 teaspoon dried basil - Sea salt and black pepper to taste - Lemon slices for garnish - Fresh parsley, chopped for a touch of color When I create this dish, I focus on fresh, high-quality ingredients. Salmon is a great source of protein and omega-3 fatty acids. It gives a rich flavor that pairs well with the bright notes of lemon. Asparagus adds a nice crunch and a pop of color on the plate. I love the simplicity of olive oil, lemon juice, and garlic. They blend perfectly to enhance the fish and veggies. The herbs like oregano and basil add a lovely aroma and taste. They make this dish feel special without extra work. For garnish, fresh parsley adds a burst of green. Lemon slices bring a cheerful look and a hint of zest. Using these ingredients makes the meal not only tasty but also beautiful. This is how I keep cooking fun and enjoyable! - Preheat your oven to 400°F (200°C). - Line a large baking sheet with parchment paper. - In a small bowl, whisk together: - 2 tablespoons olive oil - 2 tablespoons fresh lemon juice - 1 teaspoon lemon zest - Add: - 2 cloves garlic, finely minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - Sea salt and freshly ground black pepper to taste - Place the salmon fillets skin-side down on one side of the sheet pan. - Generously apply half of the herb mixture to the salmon. - Arrange the trimmed asparagus on the other side. - Drizzle the rest of the herb mixture over the asparagus and toss lightly. - Bake for 12-15 minutes at 400°F. - Check doneness by ensuring the salmon flakes easily with a fork. - The asparagus should be tender yet crisp. To get the best salmon, cook it until it reaches 145°F. This is the ideal internal temperature for salmon. You can use a food thermometer to check. To avoid overcooking, keep an eye on the time. Salmon cooks fast, usually in 12-15 minutes. Look for it to flake easily with a fork. If it’s still tough, it needs more time. When choosing asparagus, look for bright green color. The spears should be firm and tight. Avoid ones that are limp or have wrinkled tips. For the best tenderness, snap the ends off. This will remove the tough parts. You can also peel the lower parts for a softer bite. For plating, place the salmon and asparagus side by side. This makes a colorful and inviting dish. Drizzle a bit of extra lemon juice over the top for shine. Use fresh parsley to add a pop of green. Lemon slices can also add a bright touch. You can even place them on top of the salmon. This makes your meal look and taste even better! {{image_4}} You can swap salmon for chicken or shrimp. Chicken works well because it absorbs flavors nicely. Simply adjust the cooking time; chicken may need a bit longer to cook. For shrimp, choose large ones. Toss them in the herb mix and bake for about 8-10 minutes. Both options keep the meal tasty and easy. If you don't have asparagus, use green beans or broccoli. These veggies roast well and add a nice crunch. You can also try bell peppers or zucchini. Slice them into even pieces for cooking. Toss them in the same herb mix for a burst of flavor. Feel free to mix and match for fun! Add flair by using different herbs or spices. Try dill or thyme for a new taste. You can also use flavored oils, like garlic or chili oil, to give a kick. Vinegars, like balsamic or red wine, can brighten the dish too. Experiment with these to find your perfect blend. To keep your cooked salmon and asparagus fresh, cool them first. Place them in an airtight container. Store in the fridge for up to three days. This helps lock in flavors. Avoid using metal containers, as they can affect taste. Use glass or plastic instead. When you reheat salmon, use low heat to keep it moist. The oven is best for even heating. Preheat your oven to 275°F (135°C). Place the salmon on a baking sheet. Cover it with foil to keep moisture in. Warm for about 15 minutes. If using a microwave, heat in short bursts. This prevents drying out. Use a lower power setting for best results. You can freeze both cooked and uncooked portions. For cooked salmon, let it cool completely. Wrap it tightly in plastic wrap, then foil. Label and freeze for up to three months. For uncooked salmon, freeze it in its original packaging, or wrap it well. Thaw in the fridge overnight for best results. Avoid defrosting in warm water, as it can cook the fish unevenly. Salmon usually takes about 12 to 15 minutes to bake at 400°F (200°C). It should be opaque and flake easily with a fork when done. Cooking time can vary with the thickness of the fillet. Yes, you can use frozen salmon. Just make sure to thaw it first. Place it in the fridge overnight or run it under cold water for a quicker thaw. This helps ensure even cooking. Lemon herb salmon tastes great with many sides. Here are a few options: - Brown rice or quinoa - Mixed green salad - Roasted potatoes - Garlic bread These sides will complement the flavors of the salmon. Absolutely! You can make the lemon herb mixture ahead of time. Just store it in an airtight container in the fridge. It will stay fresh for up to three days. This saves time when you're ready to cook. Yes, there are many low-carb sides to enjoy with this dish. Some good choices include: - Cauliflower rice - Steamed broccoli - Sautéed spinach - Zucchini noodles These options keep the meal healthy while adding variety. This recipe for lemon herb salmon serves as a quick and tasty meal. We covered the main ingredients, like salmon and asparagus, and learned how to mix the herbs. You now know tips for perfect cooking and ways to swap ingredients for variety. Remember, you can store leftovers and even freeze portions for later use. I hope these ideas inspire you to enjoy cooking at home and try new flavors. Happy cooking!

Sheet-Pan Lemon Herb Salmon and Asparagus

Elevate your dinner with this Zesty Lemon Herb Salmon & Asparagus Delight! This easy recipe combines fresh salmon and vibrant asparagus, all drizzled in a tangy lemon herb sauce. Perfect for a quick weeknight meal, it takes just 25 minutes to prepare. Learn how to create a flavorful and healthy dish that will impress your family and friends. Click through for the full recipe and bring a burst of flavor to your table!
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Ingredients
  

4 salmon fillets (about 6 oz each)

1 bunch of asparagus, trimmed

2 tablespoons olive oil

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

2 cloves garlic, finely minced

1 teaspoon dried oregano

1 teaspoon dried basil

Sea salt and freshly ground black pepper to taste

Lemon slices, for a vibrant garnish

Fresh parsley, chopped, for a final touch

Instructions
 

Begin by preheating your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper to promote easy cleanup and to prevent sticking.

    In a small mixing bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, dried basil, and a pinch of salt and pepper until the mixture is well combined. This delicious herbaceous blend will infuse your dish with vibrant flavors.

      On one side of the prepared sheet pan, gently place the salmon fillets skin-side down. Using a brush, generously apply half of the lemon herb mixture over the fillets, ensuring each piece is well-coated with flavor.

        On the opposite side of the sheet pan, arrange the trimmed asparagus spears in a single layer. Drizzle the remaining lemon herb mixture over the asparagus and toss them gently to ensure they are evenly coated.

          Make sure that both the salmon and asparagus are arranged in a single layer without overlapping for even cooking results. This will help everything cook uniformly and achieve the best texture.

            Transfer the sheet pan to the oven and bake for approximately 12-15 minutes. You’ll know the dish is ready when the salmon is cooked through and flakes easily with a fork, and the asparagus has reached a tender yet crisp texture.

              Once done, carefully remove the sheet pan from the oven and let it cool for a few minutes, allowing the flavors to settle.

                To serve, elegantly plate the salmon alongside the asparagus. Garnish your dish with fresh parsley and lemon slices to enhance its visual appeal and add an extra burst of citrusy brightness.

                  Vorbereitungszeit: 10 Minuten | Gesamtzeit: 25 Minuten | Portionen: 4