Dairy-Free Lemon Herb Baked Salmon with Asparagus

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2In a small bowl, combine the 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 cloves of minced garlic, 2 teaspoons of fresh thyme, 2 teaspoons of fresh rosemary, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk everything together until well combined.
3. 3Place the about 450 g of asparagus on a baking sheet. Drizzle 1 tablespoon of the lemon-herb mixture over the asparagus and toss gently to ensure all the spears are coated.
4. 4Arrange the 4 6 oz salmon fillets on a separate baking sheet. You can line this baking sheet with parchment paper if you like. Drizzle the remaining lemon-herb mixture evenly over the top of each salmon fillet.
5. 5Place both baking sheets in the preheated oven. Bake for 10 minutes.
6. 6After 10 minutes, add the baking sheet with the asparagus to the oven if it is not already in there. Continue baking everything for another 2-5 minutes, or until the salmon is opaque and flakes easily when gently pressed with a fork. The internal temperature of the salmon should reach 63°C. The asparagus should be tender-crisp.
7. 7Carefully remove both baking sheets from the oven. Serve the salmon and asparagus immediately.

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