Roasted-Salmon-&-Asparagus-with-Lemon-Oil
Roasted-Salmon-&-Asparagus-with-Lemon-Oil

Roasted Salmon & Asparagus with Lemon Oil

      

August 31, 2016

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: Serves 4
  • Difficulty: Easy

Ingredients

1 large lemon

3 Tbs. extra-virgin olive oil, plus more for the pan

20 thin stalks asparagus (10 to 12 oz.), trimmed

Salt and freshly ground black pepper

4 6- to 8-oz. skin-on salmon fillets (preferably about 1 inch thick)

Directions

1Set a rack in the center of the oven and heat the oven to 450°F.

2Finely grate the zest from the lemon, preferably with a rasp-style grater. In a small bowl, combine the zest with 2 Tbs. of the oil. Cut the lemon in half and set aside.

3On one side of a heavy, rimmed baking sheet,and place the salmon fillets skin side down. Then toss the asparagus with the remaining 1 Tbs. of the oil, 3/4 tsp. salt, and 1/2 tsp. black pepper.

4Roast until the asparagus are tender and the salmon is cooked to your liking (cut into a fillet with a paring knife to check), 10 to 13 minutes for medium.

5Arrange the salmon and asparagus on a platter and drizzle the lemon oil all over both. Squeeze a little juice from a lemon half over the salmon and serve immediately.

Shopping Tips (suggested brands from Annam) :

  • P.B.S Carlos Extra Virgin Olive Oil Cornicabra (500ml)
  • Asparagus DaLat GAP
  • salmon fillets
  • lemon
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