Description
A wholesome dish of salmon fillets, asparagus, and cherry tomatoes baked in lemon-garlic marinade, perfect for busy weeknights.
Ingredients
Scale
- 4 x 180g/6 oz salmon fillets (skin on or off)
- 1 tsp lemon zest (from 1 lemon)
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 2 garlic cloves, grated
- ½ tsp cooking salt / kosher salt
- ¼ tsp black pepper
- 3 bunches asparagus (woody ends snapped)
- 200g/7 oz cherry tomatoes
- 2 tsp extra virgin olive oil
- ¼ tsp each salt and pepper
- Olive oil spray
- Parmesan, finely grated (to serve)
- Lemon wedges or slices (optional)
- Parsley, finely chopped (optional)
- Crusty bread or toast (for serving)
Instructions
- In a small bowl, combine lemon zest, lemon juice, olive oil, Dijon mustard, grated garlic, salt, and pepper to create a marinade. Smother this onto the salmon fillets.
- Preheat your oven grill or broiler to 280°C/525°F.
- Toss asparagus and cherry tomatoes in olive oil, salt, and pepper. Spread them on a large tray and leave space for salmon.
- Place salmon on the tray and lightly spray the top with olive oil.
- Grill or broil for about 11 minutes, or until salmon is thoroughly cooked and flakes easily.
- Plate the salmon with veggies, grate Parmesan on top, drizzle with lemon juice, and sprinkle with parsley. Serve with crusty bread or toast.
Notes
Store leftovers in an airtight container in the fridge for 2-3 days. Reheat gently to maintain flavors.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg