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Lemon Salmon with Asparagus
• 2 salmon fillets (5–6 oz each)
• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• 1 lemon (zest + juice)
• 2 cloves garlic, minced
• 1 tsp dried dill (or 1 tbsp fresh)
• 1/2 tsp salt, 1/4 tsp black pepper
• Preheat oven to 425°F (220°C). Line a sheet pan with parchment.
• Toss asparagus with half the olive oil, salt, and pepper; spread on pan.
• Mix remaining olive oil with lemon zest/juice, garlic, and dill; brush over salmon.
• Place salmon on pan and roast 12–15 minutes, until flaky.
• Serve with extra lemon wedges if desired.
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