Imagine a dinner that transforms ordinary ingredients into an extraordinary culinary experience. This Salmon Roasted Fish with Asparagus Gremolata is not just a meal—it's a flavor explosion that will transport your senses to a gourmet restaurant right in your own kitchen. With minimal prep time and maximum taste, this recipe proves that impressive cooking doesn't have to be complicated.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 salmon fillets
- 200g asparagus, trimmed
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This ensures that the salmon and asparagus cook evenly and develop a nice roasted flavor.
- Prepare the asparagus by trimming the tough ends. You can do this by holding the asparagus spear and bending it gently until it snaps at the natural breaking point.
- In a mixing bowl, combine the trimmed asparagus with 1 tablespoon of olive oil, salt, and pepper. Toss to coat the asparagus evenly.
- Place the seasoned asparagus on a baking sheet lined with parchment paper, spreading them out in a single layer.
- Next, prepare the salmon fillets. Pat them dry with paper towels and place them skin-side down on the same baking sheet, next to the asparagus.
- Drizzle the remaining tablespoon of olive oil over the salmon fillets. Season them with salt and pepper to taste.
- In a small bowl, mix together the lemon zest, lemon juice, and chopped parsley to create the gremolata. This will add a fresh flavor to the dish.
- Spread the gremolata mixture evenly over the salmon fillets, ensuring they are well-coated.
- Place the baking sheet in the preheated oven and bake for about 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender and slightly crispy.
- Once cooked, remove the baking sheet from the oven. Let the salmon and asparagus rest for a couple of minutes before serving.
- Serve the salmon fillets alongside the roasted asparagus, drizzling any remaining gremolata over the top for added flavor. Enjoy your delicious meal!
Tips
- Always pat your salmon fillets dry before cooking to ensure a crispy exterior and prevent steaming.
- Use fresh, high-quality salmon for the best flavor and texture.
- Don't overcook the salmon—it should be slightly translucent in the center and flake easily.
- The gremolata adds a bright, fresh component, so use fresh herbs for maximum flavor impact.
- If your asparagus varies in thickness, consider cutting thicker spears in half lengthwise for even cooking.
- Use a meat thermometer if you want precision: salmon is perfectly cooked at 145°F (63°C).
- Let the salmon rest for a few minutes after cooking to allow the juices to redistribute, ensuring a moist and tender result.
Nutrition Facts
Calories: 352kcal
Carbohydrates: 6g
Protein: 24g
Fat: 27g
Saturated Fat: 5g
Cholesterol: 63mg
