Ingredients:

  • 4 (6-oz / 170g) Salmon fillets, center-cut
  • 1 lb (450g) Fresh asparagus, woody ends trimmed
  • 1 Large lemon, half sliced into rounds and half juiced
  • 3 tbsp (42g) Unsalted butter, melted
  • 1 tbsp (15ml) Extra virgin olive oil
  • 3 Cloves garlic, minced (roughly 1 tbsp)
  • 1 tsp Dried oregano or fresh dill
  • 1 tsp Sea salt
  • 1/2 tsp Cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. Pat the salmon fillets completely dry with a paper towel to ensure a proper sear. Place the salmon and trimmed asparagus spears on the prepared tray.
  3. In a small mixing bowl, whisk together the melted butter, olive oil, minced garlic, lemon juice, and dried oregano (or dill).
  4. Drizzle two-thirds of the garlic butter mixture over the asparagus and toss to coat thoroughly. Arrange the salmon fillets in the center of the tray and brush the remaining mixture over the top. Season the entire tray with sea salt and cracked black pepper.
  5. Slide the tray onto the center rack of the oven. Bake for 12 minutes. Optional: Toggle the broiler on for the final 60 seconds to lightly char the asparagus tips.
  6. Remove from the oven when the internal temperature of the salmon reaches 140°F. Let the dish rest on the tray for 3 minutes before serving to allow residual heat to reach 145°F.