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: $5.28/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• High-Protein

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

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 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.
3. In a separate bowl, toss the trimmed asparagus with 1 tablespoon olive oil, a pinch of kosher salt, and black pepper.
4. Add the asparagus to the same baking sheet as the salmon, spreading it in a single layer around the fillets.
5. Bake for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork, and asparagus is tender-crisp.
6. While the salmon and asparagus are baking, prepare the microwaveable brown rice according to package directions.
7. 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: 490
• Protein: 42 g
• Carbohydrates: 38 g
• Fat: 20 g
• Fiber: 7 g
• Sodium: 700 mg
• Saturated Fat: 3 g
• Sugar: 2.5 g
• Cholesterol: 95 mg