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Lemon Baked Sockeye Salmon with Asparagus

average rating is 3 out of 5, based on 150 votes

Indulge in the vibrant flavors of Lemon Baked Sockeye Salmon with Asparagus. This elegant dish combines succulent salmon with zesty lemon, aromatic garlic, and tender asparagus. With its enticing aroma and mouthwatering taste, this recipe is a delightful way to savor the freshness of the sea and the crispness of asparagus. Prepare to elevate your dining experience and impress your taste buds with this simple yet sophisticated culinary masterpiece.

Serving suggestions/tips:

Pair this dish with a side of wild rice or quinoa for a complete and nutritious meal.

Garnish the salmon with fresh lemon slices and additional chopped parsley for an added burst of freshness.

Serve with a light salad dressed in a citrus vinaigrette to complement the flavors.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Salmon Main Course Keto Easy Mediterranean Sockeye Salmon Fish Seafood Lemon Garlic Parsley Asparagus Healthy Low Carb Keto-Friendly Gluten-Free High Protein Omega-3 Fatty Acids Nutritious Easy Recipe Baked Fresh Ingredients Quick Meal Elegant Sophisticated Light Spring Dish Vitamin C Iron Calcium Paleo-Friendly Dairy-Free Grain-Free

Ingredients

Main:

4 oz Sockeye Salmon (skin removed)
2 tbsp minced garlic
2 tbsp fresh chopped parsley
1/3 cup freshly squeezed lemon juice
Olive oil cooking spray
1 tsp kosher salt (or sea salt flakes)

Sides:

12 spears of asparagus (woody ends removed)
1 cup butter, softened
Salt and pepper to taste

Directions

Preheat the oven to 400°F (200°C).

Prepare the salmon:

Place the Sockeye salmon fillet on a baking dish or sheet lined with parchment paper.
Rub the minced garlic evenly over the salmon.
Sprinkle the chopped parsley on top of the salmon.
Drizzle the freshly squeezed lemon juice over the salmon.
Lightly spray the salmon with olive oil cooking spray.
Sprinkle the kosher salt (or sea salt flakes) evenly over the salmon.

Prepare the asparagus:

Place the asparagus spears on a separate baking sheet lined with parchment paper.
Drizzle olive oil over the asparagus and toss to coat them evenly.
Season with salt and pepper according to taste.
Place both the salmon and asparagus in the preheated oven.
Bake for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The asparagus should be tender and lightly browned.
While the salmon and asparagus are baking, prepare the butter:
In a small bowl, mix the softened butter with salt and pepper to taste. Stir well until all the ingredients are incorporated.
Once the salmon and asparagus are cooked, remove them from the oven.
Plate the salmon and asparagus, and serve with a dollop of the seasoned butter on the side.