Lemon Dill Salmon Asparagus (Print-Friendly Version)
Salmon and asparagus baked with lemon and dill deliver a fresh, flaky, and vibrant dish in minutes.
# Ingredients Required:
→ Protein
01 -
4 salmon fillets, 170 g each
→ Vegetables
02 -
1 bunch asparagus, trimmed
→ Seasonings & Flavorings
03 -
2 tablespoons olive oil
04 -
Juice of 1 lemon
05 -
Zest of 1 lemon
06 -
2 tablespoons fresh dill, chopped
07 -
2 garlic cloves, minced
08 -
Salt to taste
09 -
Black pepper to taste
# Detailed Directions:
01 -
Preheat oven to 200°C. Cut four large pieces of aluminum foil.
02 -
Place a portion of trimmed asparagus in the center of each foil sheet. Drizzle with olive oil and season with salt and black pepper.
03 -
Lay one salmon fillet on top of the asparagus in each foil sheet. In a bowl, combine remaining olive oil, lemon juice, lemon zest, chopped dill, and minced garlic. Spoon the mixture evenly over each fillet.
04 -
Fold the foil over the salmon and asparagus, sealing packets tightly to trap steam.
05 -
Place foil packets on a baking sheet and bake for 15 to 18 minutes, or until the salmon is opaque and flakes easily with a fork.
06 -
Carefully open packets, transfer to plates, and serve immediately. Optionally garnish with extra lemon or fresh herbs.
# Helpful Advice:
01 -
Adjust baking time according to the thickness of the salmon to prevent overcooking. Ensure foil packets are sealed tightly to properly steam the ingredients.