Roasted Sockeye Salmon with Asparagus
A delightful and nutritious dish combining the rich flavors of sockeye salmon and crisp asparagus, perfect for busy weeknights or impressing guests.
Ingredients
Main Ingredients
- 4 fillets sockeye salmon Choose fresh, wild-caught for best results.
- 1 piece lemon (sliced) Can substitute with orange slices for a sweeter flavor.
- 3 cloves garlic (minced) Optional; omit if you prefer a simpler dish.
- 1 bunch asparagus (trimmed) Ensure tenderness by checking during roasting.
- 2 tablespoons olive oil For drizzling over the dish.
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- On a sheet pan, arrange the asparagus and place the salmon fillets on top.
- Drizzle olive oil over the salmon and asparagus, and season with salt, pepper, and minced garlic.
- Place lemon slices on top of the salmon.
Cooking
- Roast in the oven for about 15-20 minutes or until the salmon is cooked through and flakes easily with a fork.
- Serve immediately.
Notes
Pairs well with quinoa salad, roasted potatoes, or arugula salad dressed with lemon vinaigrette. A dollop of dill sauce or capers can elevate the dish.