Gluten-free lemon salmon fillet with asparagus

Gluten-free lemon salmon fillet with asparagus: an oven recipe with fresh salmon, green asparagus, unwaxed lemon and olive oil.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 390 kcal per serving
• Protein: 34 g
• Fat: 25 g
• Carbs: 4 g

Ingredients

• 300g fresh wild salmon (two fillets)
• 400g green asparagus
• 1 unwaxed lemon
• 1 tbsp olive oil
• 1 pinch of coarse sea salt
• 1 pinch of mixed peppercorns, ground

Method

You’ll need: oven · baking tray · grater

1. Preheat the oven to 200 °C (180 °C fan) and have a baking tray ready. Wash the green asparagus and snap off the woody ends.
2. Lay the green asparagus and salmon fillets on the baking tray. Drizzle with olive oil and finely grate the zest of the unwaxed lemon over the top.
3. Season everything with coarse sea salt and mixed pepper. Make sure the asparagus lies side by side so it cooks evenly.
4. Bake the salmon and asparagus at 200 °C for 12–15 min, until the salmon is just cooked through and the asparagus is tender but still has some bite. Finish with a squeeze of lemon juice.
5. Take the tray out of the oven and let the salmon rest briefly. That keeps it juicy and makes it easier to plate.
6. Arrange the salmon fillets with the green asparagus on plates and serve with lemon slices.

Good to know

A traybake like this is what I want on long days. Little effort, simple flavours, and at the end there's something warm and fresh on the table.

Swaps

Salmon → trout (also provides protein and omega-3 fatty acids). Green asparagus → broccoli (also provides fibre and vitamin C). Olive oil → avocado oil (similarly heat-stable, mainly monounsaturated fats). Lemon → lime (just as fresh, contains vitamin C).

Allergens

Contains fish. Suitable for children if the salmon is cooked through and lightly seasoned; in pregnancy, cook the salmon right through.

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