This is a quick and easy go-to for a “curated” weeknight dinner. It’s light, vibrant and takes less than 20 minutes from prep to plate. By roasting the salmon along with seasonal spring asparagus, you get a serving of healthy veggies, fats, and protein in one beautiful meal.
THE CURATION (INGREDIENTS)
2 Servings
2 Salmon Fillets (Fresh, skin-on)
1 Bunch Thin Asparagus (Woody ends trimmed)
1 Lemon (Half sliced into rounds, half for juice)
2Tbsp Extra Virgin Olive Oil
1tsp Dried Dill or Fresh Chives
Sea Salt & Fresh Ground Pepper
THE PROCESS (INSTRUCTIONS)
- Preheat your oven to 400°F. Line a large sheet pan with parchment paper.
- Place salmon and asparagus on the pan. Drizzle both with extra virgin olive oil and the juice of half a lemon.
- Sprinkle generously with salt, pepper and dill. Top the salmon with the fresh lemon rounds.
- Bake for 12-15 minutes depending on the thickness of your fillets. The salmon should be flaky and the asparagus tender crisp.
- Serve immediately.
- Enjoy!
Use these springtime journal prompts to go with your meal!
TIPS AND NOTES
- Add minced garlic with the extra virgin olive oil and lemon juice for more flavor.
- Swap asparagus for other vegetables to mix it up.
- Don’t be alarmed if you see white stuff on your salmon when it’s done cooking. You may have to reduce your cooking time or try patting your salmon dry before putting the oil, lemon juice and seasonings on it.
Did you make this recipe? Tell me how it turned out! Leave a comment below.
The Lady H Way 
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