When someone calls and says, “I need something delicious, elegant, fast, and amazing–now!!”—this is what I make for them.
Salmon and asparagus are two foods that already, by themselves, promise deliciousness to the diner. But combine them and add just a little flavor and texture enhancers like olive oil, lemon, garlic, salt, and pepper, and you’ve got all you need to impress even the finest guests.
Salmon is an eye-appealing fish, as are long stems of green asparagus, and when you add just the right amount of the other ingredients here, just like the recipe is written, dazzling things begin to occur.
Lemon acts as the acid in this dish to make the fatty proteins of that salmon get all activated and flavorful. Lemon also helps accentuate the bright, green flavor of the asparagus. The garlic provides the perfect aromatic to combine with olive oil and lemon juice, coating your beautiful asparagus spears with not just flavor but also an enticing glaze that sets them all a-glisten.
Perfectionism and elegance like this usually mean a lot of work—or a high price tag at a restaurant. But we’ll keep it our little secret how affordable, fast, and easy this homemade dish is, at 25 minutes to the table.
Why You and Your Family Will Love Salmon and Asparagus
Salmon is a rich, savory, oily, deeply flavorful fish that really needs some green and acid beside it to truly accentuate all its heady flavors and aromas.
And nothing looks more elegant on a plate than a few simple asparagus spears to brighten your dish. They’re so perfectly perfect all in and of themselves, with their beautiful, tapered crowns looking a bit like a crown of ivy atop a Greek hero’s head.
Salmon and Asparagus with some whole, sliced lemons atop them on a nice, glossy white plate looks like five-star dining, but it only takes a little over twenty minutes to make. And it’s so healthy and delicious that it will please even the most discerning diner.
Eating salmon once or twice a week helps to keep your family healthy. It provides them with those hard-to-get Omega-3s, a healthy dose of protein, and a long list of other healthy nutrients, as well.
Salmon is so easy to cook, and it’s not at all hard to tell when it’s done. I set my timer a minute under the direction’s cook time every time, and then I press on the typically still-wet-looking center, making sure there’s some doneness underneath. As long as it’s flaking at the sides when I tine it with a fork, I pull it and tent it with foil. Carryover-cooking will take care of that center flesh.
How to Make Ahead and Store?
Baked salmon is best eaten on the day of service and within one to two days afterward. If you have leftover salmon and don’t know what to do with it, try using some fresh baked salmon in place of canned salmon in dishes like these: Easy Salmon Salad and these easy Salmon Patties. Using real, baked salmon instead of canned only makes dishes like these even more delicious.
Serving Suggestions
Serve this easy but elegant-looking meal with some equally elegant sides like Cacio de Pepe, which looks hard but it’s easy. You can swirl this together in the time it takes you to cook your Salmon and Asparagus entrée. This gorgeous, delicate Peach, Citrus, and Goat Cheese Salad would bring a bit of color, acid, and fruity flavors to round out this meal. The salad’s citrusy vinaigrette will play nicely off the lemons in the entrée. For dessert, then, why not accentuate that lemon theme with this lovely Lemon and Buttermilk Pie Topped With Blueberries? Now, what time is Food and Wine Magazine stopping by to photograph this beautiful spread???
Salmon and Asparagus
Ingredients
- 1 pound asparagus ends trimmed
- 4 salmon fillets 6 ounces each
- 2 tablespoons olive oil
- 1 lemon sliced
- 2 cloves garlic minced
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 400°F.
- Arrange the asparagus on a large baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle minced garlic over the asparagus and season with salt and pepper.
- Place the salmon fillets among the asparagus. Drizzle the remaining olive oil over the salmon and season with salt and pepper.
- Top the salmon and asparagus with lemon slices.
- Bake in the preheated oven for about 15 minutes, or until the salmon is cooked through and the asparagus is tender.
- Serve immediately, enjoying the blend of flavors from the garlic, lemon, and fresh asparagus.
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