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Roasted Salmon and Asparagus

Cook: 20 to 30 minutes | Servings: 4

Ingredients

  • 1 bunch asparagus (roughly 1 pound total)
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 skinless salmon fillets (5 to 6 ounces each)
  • 1/2 medium red onion, sliced into 1/4-inch-thick half-moons
  • 1/2 lemon, sliced into 1/4-inch-thick rounds
  • 1/2 cup cherry or grape tomatoes
  • For the gremolata (optional):
  • Grated zest of 1 lemon
  • 1 garlic clove, minced
  • 1/2 cup packed fresh flat-leaf parsley leaves, roughly chopped
  • 1/2 cup roasted, salted and shelled pistachios, roughly chopped

Instructions

  1. Preheat the oven to 350 degrees with a rack in the center position. Mist a sheet pan with cooking spray or line it with parchment paper.
  2. Gently bend one asparagus spear between your fingers and snap off the bottom where it breaks easily. Line up the rest of the bunch and slice off the bottoms at the same distance from the tips. Place the trimmed asparagus on the prepared pan, drizzle with olive oil and sprinkle with 1/2 teaspoon each of the salt and pepper. Toss to coat and spread the asparagus in an even layer.
  3. Place the salmon fillets on top of the asparagus, evenly spaced apart, and sprinkle with an extra pinch of salt and pepper. Scatter the onion, lemon slices and tomatoes on top of the salmon.
  4. Bake until the asparagus is crisp-tender, 20 to 30 minutes.
  5. While the fish cooks, mix together the lemon zest, garlic, parsley and pistachios in a small bowl. This is your gremolata.
  6. Sprinkle the gremolata over the salmon and asparagus before serving warm.