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3 to 4 salmon fillet pieces (about 4- to 6-ounce portions)
2 lbs (about 2 bunches) asparagus, fibrous ends removed
Salt and black pepper
2 teaspoons olive oil
1 small lemon sliced into rings for garnish
For the Lemon-Garlic-Herb Butter:
3 tablespoons unsalted butter, softened
1 tablespoon fresh lemon juice from 1 small lemon
2 garlic cloves, pressed or minced
1 teaspoon fresh dill, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 450° F.
Line a rimmed baking sheet with parchment paper.
Place salmon fillets in a row in the middle of the baking sheet.
Surround fillets with trimmed asparagus.
Drizzle asparagus with olive oil.
Sprinkle both asparagus and salmon with salt and pepper.
In a small bowl, mix all the ingredients for the lemon-garlic-herb butter with a fork until combined.
Spoon prepared butter mixture over the salmon and spread evenly.
Top each salmon fillet with a lemon slice.
Bake uncovered for 10 to 12 minutes.
Cook until salmon easily flakes with a fork.
“This dish is a quick and light spring dinner bursting with fresh flavors.” – Chef Rose
