Lemon and Herb Baked Salmon

One of my favorite types of fish is salmon. I don’t tend to order it very much because restaurants tend to overcook it and it’s a little out of my control and it could really ruin the experience. With this recipe you get to control the cooking time and all of the fresh herbs. Add some lemon to that and you have a fantastic and flavorful salmon dish! Feel free to use whatever herbs you might already have.

You will start by chopping up fresh herbs, juicing lemon, chopping garlic and covering the salmon in it all. Throw it all onto a baking dish, arrange extra lemon and rosemary and 15 minutes later you have dinner! While all of that is baking away in the oven don’t forget about your delicious asparagus!

I LOVE asparagus. That’s another thing that I had to learn over time that it’s a delicious vegetable. Years ago I did not know that the ends are so woody and tough and I did not know how much better they tasted when removed (I know right!). I literally had to search online for how to properly prep asparagus. I was such a rookie. I’ve found for me that I like it the best when I chop about 1 1/2 inches off those ends so that I can really enjoy the flavor of non-chewy asparagus. I know that sounds crazy like I am wasting the ends, but I’ve just found that works for me. Feel free to prepare the way you like it!

Here are all of the wonderful participants in this dish:

Get that marinade ready and cover the salmon.

I tried to really go for the lemon flavor and added slices on top to really help out.

Yumm asparagus is ready!

15 minutes later you have salmon with fresh herbs! If you like your salmon cooked closer to well done you can keep it in the oven longer. I tend to like mine flaky and closer to medium-medium well.

Squeeze more lemon juice on top of the salmon and asparagus. If you’re feeling really crazy add some parmesan cheese to the asparagus also! 🙂

What is your favorite side dish for salmon. Comment below!

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Yum

Lemon and Herb Baked Salmon

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients

• 2 salmon fillets
• 3 tablespoons extra virgin olive oil
• 2 lemons
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 tablespoon clarified butter, melted
• 1 clove of garlic, finely-minced
• 3 sprigs rosemary
• 1 pound asparagus, ends trimmed
• Sea salt and fresh black pepper, to taste

Instructions

1. Heat oven to 375.
2. Pat salmon fillets with a paper towel to remove excess water.
3. Line a baking dish with aluminum foil and 2 tablespoons olive oil.
4. In a small or medium mixing bowl, combine juice from 1 lemon, garlic, parsley, basil and clarified butter.
5. Place salmon fillets on aluminum foil-lined baking dish topped with lemon juice and herb mixture. Add salt and pepper to taste. Top salmon fillets with 1-2 slices of lemon. Reserve the rest of the lemon. Place rosemary sprigs on top or beside salmon fillets.
6. Bake in oven for 15-18 minutes, or until salmon is cooked medium to medium-well.
7. Meanwhile, heat 1 tablespoon olive oil in a large pan or skillet to medium heat.
8. Add asparagus and cook for 7-8 minutes for soft asparagus (cook for less time if you prefer crisp asparagus). Season with salt and pepper to taste.
9. Serve salmon with asparagus and freshly squeezed lemon juice from reserved lemon.

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