Roasted Salmon & Asparagus with Lemon Oil

Serves four.

To learn more, read:
Quick and Delicious: One-Pot Meals
by Tony Rosenfeld
from Fine Cooking
Issue 77
Last Edit Date: 6/7/2011 11:37:40 AM

Just five ingredients make up this simple meal that celebrates spring. The salmon and asparagus roast side-by-side on one baking sheet to minimize cleanup.

more about:

1 large lemon
3 Tbs. extra-virgin olive oil, plus more for the pan
20 thin stalks asparagus (10 to 12 oz.), trimmed
Kosher salt and freshly ground black pepper
4 6- to 8-oz. skin-on salmon fillets (preferably about 1 inch thick)

Set a rack in the center of the oven and heat the oven to 450°F.

Finely grate the zest from the lemon, preferably with a rasp-style grater. In a small bowl, combine the zest with 2 Tbs. of the oil. Cut the lemon in half and set aside.

On one side of a heavy, rimmed baking sheet, toss the asparagus with the remaining 1 Tbs. of the oil, 3/4 tsp. salt, and 1/2 tsp. black pepper. Spread out the asparagus in one layer. Lightly coat the other side of the baking sheet with oil, and place the salmon fillets skin side down on the oiled area. Sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Roast until the asparagus are tender and the salmon is cooked to your liking (cut into a fillet with a paring knife to check), 10 to 13 minutes for medium. Keep in mind that the fish will continue to cook a bit more after it comes out of the oven. If the asparagus needs more time to cook, transfer the salmon to a platter, tent it loosely with foil, and return the asparagus to the oven until tender.

Arrange the salmon and asparagus on a platter and drizzle the lemon oil all over both. Squeeze a little juice from a lemon half over the salmon and serve immediately.

Serving Suggestions

Serve with New Potatoes with Butter, Shallots & Chervil. Finish the meal with fresh strawberries topped with sour cream and brown sugar.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 380; Fat (g): 23; Fat Calories (kcal): 200; Saturated Fat (g): 3.5; Protein (g): 40; Monounsaturated Fat (g): 12; Carbohydrates (g): 4; Polyunsaturated Fat (g): 6; Sodium (mg): 580; Cholesterol (mg): 105; Fiber (g): 2;

Photo: Scott Phillips

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by rachelvng, 3/8/2012Quick, easy, delicious. Tony Rosenfeld is the best at coming up with delicious easy-to-make meals. Everything I needed was on hand, only needed to get the salmon. This one is a keeper!

by lucyg22, 4/11/2011This is so simple it hardly seems like a "recipe." I put some dill dip mix seasoning on the fish in addition to the salt & pepper. My asparagus spears were a little large so I peeled them. The meal was delicious, and ready in no time. Butter some good bread and stick it in the oven for the last 5 minutes of cooking and it's a whole meal.

by joannalynn60, 4/4/2011So simple, so fast, so delicious. Served with jasmine rice for a quick weeknight dish. My asparagus cooked faster than the salmon, so I transferred it to a tented plate, then back to baking sheet to add the lemon oil and lemon juice.

by mcarcab, 4/2/2011I'm always looking for quick, tasty fish dishes and this fit the bill. I substituted Steelhead Trout to save a little money and the fish and asparagus turned out perfectly. Will definitely add to the rotation.

by Stephaniesissy, 4/16/2008This is an excellent recipe. The lemon oil on the asparagus is superb. I also put a little on the salmon, yummy! I also put seasoning on both sides of the salmon, using a seasoned salt rather then plain salt along with freshground black pepper.