Ingredients:

  • 2 center-cut salmon fillets (approx. 6 oz / 170g each), skin-on
  • 1 bunch fresh asparagus (approx. 1/2 lb / 225g), woody ends trimmed
  • 1 lemon, half sliced into rounds and half juiced
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tsp honey
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh dill or parsley, roughly chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper to prevent sticking.
  2. In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, honey, sea salt, and black pepper until well combined.
  3. Place the salmon fillets in the center of the prepared sheet pan and arrange the trimmed asparagus around them. Drizzle the marinade over both the fish and the vegetables, ensuring even coating.
  4. Top each salmon fillet with lemon slices. Roast in the oven for 10–12 minutes until the salmon is opaque and flakes easily with a fork, and the asparagus is tender-crisp.
  5. Remove from the oven and immediately sprinkle with the fresh dill or parsley. The residual heat will wake up the oils in the herbs, releasing a fresh, grassy aroma.
  6. Let the fish sit on the pan for 3 minutes before serving. This allows the juices to redistribute so they don't all run out the moment you slide your fork in.