Lemon Herb Baked Salmon with Asparagus
Flaky salmon fillets baked with a bright lemon and dill seasoning, served alongside tender steamed asparagus and convenient brown rice for a fresh, balanced meal.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 3
- Cuisine: American
- Difficulty: Easy
- Cost: $5.12/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Low-Sugar
- Low-Sodium
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Calorie
Tags
- quick
- healthy
- bake
- fresh
Ingredients
- 2 salmon fillets (about 6 ounces each)
- 2 tablespoon olive oil
- 1 lemon (half thinly sliced, half juiced)
- 1 teaspoon dried dill
- 0.5 teaspoon garlic powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 1 bunch asparagus (trimmed)
- 1 cup brown rice (microwaveable)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the salmon fillets on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, then season with dried dill, garlic powder, kosher salt, and black pepper. Squeeze lemon juice over the salmon and top each fillet with a few thin lemon slices.
- In a separate bowl, toss the trimmed asparagus with 1 tablespoon olive oil, a pinch of kosher salt, and black pepper.
- Add the asparagus to the same baking sheet as the salmon, spreading it in a single layer around the fillets.
- Bake for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork, and asparagus is tender-crisp.
- While the salmon and asparagus are baking, prepare the microwaveable brown rice according to package directions.
- Serve the baked salmon and asparagus with the warm brown rice.
Notes
Be careful not to overcook the salmon; it’s best when still moist and tender. Cooking times may vary depending on the thickness of your fillets.
Nutrition (per serving)
- Calories: 413
- Protein: 28.6 g
- Carbohydrates: 24.1 g
- Fat: 25.1 g
- Fiber: 4.7 g
- Sodium: 440 mg
- Saturated Fat: 3.9 g
- Sugar: 4.1 g
- Cholesterol: 66 mg