I’ll admit, I have quite the obsession with seafood… Especially as of lately. I think it’s because I ate so much of the locally caught fish in Australia, that I became accustomed to it!
Obviously moving back to the Midwest, changes the accessibility for fresh seafood; however, it doesn’t change my craving for it. I just have to be willing to pay a bit more money for the imported products… (sigh)
Luckily, I not only have a boyfriend that loves seafood and home cooked meals, but a close friend as well. My friend Lisa and I have started to get together every so often to whip up a healthy and delicious dinner in her kitchen. She’s gluten intolerant, so we have to be a bit flexible on our recipe choices, but that’s okay!
Lisa has never used Pinterest before, and man oh man, have I got her started on using Pinterest after we found this yummy recipe!
Prep Time: 10 minutes Cook Time: 20 minutes Yield: 4-5 servings
- 1 1/2 lbs salmon, skin on
- 2 1/2 Tbsp olive oil, divided
- 1 tsp lemon zest
- 1 Tbsp fresh lemon juice
- 4 cloves garlic, minced, divided (or less if you don’t want too strong of a flavor)
- 1 tsp dijon mustard
- 3/4 tsp onion powder
- 1/2 tsp each salt and fresh cracked black pepper, plus more for asparagus
- 1/2 lemon, thinly sliced (optional)
- 1 1/2 – 2 lbs asparagus (medium or thin spears), trimmed
- 1/2 cup thinly shredded parmesan cheese
Step 1: Preheat oven to 400 degrees & get out a large baking dish. Place the salmon in the center of the pan.
Note: The original recipe calls for a 17 x 12 inch baking dish, but we used a large cookie sheet lined with aluminum foil (instead of parchment paper). You can also cut the salmon into smaller pieces if you wish. It may help speed the cooking process up.
Step 2: Get out a mixing bowl and mix together 1 1/2 Tbsp of olive oil, lemon zest, half of the garlic cloves, dijon, and onion powder. Brush it on top of the salmon and add salt and pepper for taste if you’d like. Top the salmon with thin slices of lemon.
Note: We used about 1/2 a clove of garlic from the store bought minced garlic instead of fresh garlic. We didn’t want our salmon to be too garlic-y in flavor. We also didn’t have a lemon zester, so we carefully shaved off pieces of lemon with a knife, which works just as well. If you like lemon flavor, I would also recommend squeezing some lemon juice on top of the salmon!
Step 3: Cut up your asparagus accordingly, and toss with the remaining 1 Tbsp olive oil, garlic, and add salt if you would like. Place around the outside of the salmon on the baking sheet (or baking dish).
Note: We chose to not really cut the asparagus up too much, just preference in presentation, that is all!
Step 4: Place into the oven and bake for about 10 minutes.
Step 5: Remove from oven, rotate the asparagus to allow it to cook evenly, and sprinkle it with parmesan.
Step 6: Return the baking sheet/dish to the oven and bake until the salmon is fully cooked, for about 5-10 minutes.
Note: The recipe says it should take about 5-10 minutes longer, but it took us about 15 more minutes to fully cook. We checked the salmon at about 10 minutes and it was still somewhat raw. This is probably because we had one giant piece of salmon and never really cut it into smaller pieces. Would be worth trying to cut up ahead of time!
Step 7: Check to make sure it is fully cooked. Serve it warm and enjoy!
Tip for recipe: Serve it with sautéed mushrooms and a glass of white wine, and BOOM you have got a perfect meal. =) Plus this still tastes amazing as leftovers!