Can I substitute the asparagus with other vegetables?

Yes, green beans or broccolini make excellent alternatives, maintaining a similar texture and flavor profile when roasted.

Should I use skin-on or skinless salmon fillets?

Both work well, but skin-on fillets help keep the fish moist while roasting and add crispness to the texture.

Salmon is done when it flakes easily with a fork and is opaque throughout; typically achieved within 15–18 minutes at 200°C (400°F).

Absolutely, the olive oil, lemon zest, juice, garlic, and herbs can be mixed beforehand to save time before roasting.

Boiled potatoes, quinoa, or a light fresh salad complement the flavors and provide a well-rounded plate.

Yes, this preparation contains no gluten or dairy ingredients, making it suitable for those dietary needs.

Succulent salmon fillets roasted with tender asparagus, brightened by fresh lemon and aromatic garlic for a quick, elegant dinner in just one pan.

This one-pan meal has become a family favorite because it requires minimal cleanup and delivers restaurant-quality flavor every time.

Seafood: 4 salmon fillets (about 150 g each) skin-on or skinless
Vegetables: 1 bunch (400 g) asparagus woody ends trimmed, 1 small red onion sliced (optional)
Marinade & Seasonings: 3 tablespoons olive oil, 3 cloves garlic minced, 1 lemon zested and juiced (keep zest and juice separate), 1 teaspoon sea salt, ½ teaspoon freshly ground black pepper, ½ teaspoon dried oregano
Garnish: Lemon wedges, Fresh parsley chopped

Preheat:: Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper or lightly oil it.
Mix Marinade:: In a small bowl, mix olive oil, minced garlic, lemon zest, half the lemon juice, salt, pepper, and oregano.
Prepare Vegetables:: Place asparagus and red onion (if using) on one side of the baking sheet. Drizzle with half the marinade and toss to coat.
Arrange Salmon:: Arrange salmon fillets skin-side down on the other side of the tray. Brush with the remaining marinade.
Roast:: Roast for 15–18 minutes or until the salmon is just cooked through and flakes easily, and asparagus is tender.
Garnish and Serve:: Squeeze the remaining lemon juice over the salmon and asparagus. Garnish with chopped parsley and serve with lemon wedges.

Cooking this salmon reminds me of cozy family dinners where everyone gathers around the table to enjoy a wholesome meal.

Large baking sheet, small mixing bowl, pastry brush (optional), sharp knife and cutting board

Contains fish (salmon). This recipe is naturally gluten-free and dairy-free. Always verify ingredient labels for hidden allergens.

Calories: 350, Total Fat: 20 g, Carbohydrates: 7 g, Protein: 34 g

Enjoy this flavorful dinner that’s sure to impress with its simplicity and taste.

→ Can I substitute the asparagus with other vegetables?: Yes, green beans or broccolini make excellent alternatives, maintaining a similar texture and flavor profile when roasted.
→ Should I use skin-on or skinless salmon fillets?: Both work well, but skin-on fillets help keep the fish moist while roasting and add crispness to the texture.
→ How do I know when the salmon is cooked perfectly?: Salmon is done when it flakes easily with a fork and is opaque throughout; typically achieved within 15–18 minutes at 200°C (400°F).
→ Can I prepare the marinade in advance?: Absolutely, the olive oil, lemon zest, juice, garlic, and herbs can be mixed beforehand to save time before roasting.
→ What side dishes pair well with this meal?: Boiled potatoes, quinoa, or a light fresh salad complement the flavors and provide a well-rounded plate.
→ Is this suitable for gluten-free and dairy-free diets?: Yes, this preparation contains no gluten or dairy ingredients, making it suitable for those dietary needs.