Preheat the oven to 200 °C (180 °C fan) and get a baking tray ready. Trim the green asparagus, toss with olive oil, salt and pepper and spread out on the tray.
Finely chop the dill and stir it with the butter, lemon zest and garlic into a fragrant mixture. Season with a little salt.
Pat the salmon fillets dry, season with salt and pepper and spread the lemon dill butter over the top.
Place the salmon on the asparagus and bake everything at 200 °C for 12–15 minutes until the fish is only just cooked and the top takes on a little colour. The asparagus should be tender but still have a little bite.
Take it out of the oven and leave to rest for one to two minutes. That way the salmon stays juicier and is easier to serve.
Serve with lemon wedges. A fresh salad goes especially well with it if you want to keep the dish strictly low carb.
Good to know
When you want to keep things simple, this oven dish is just right. The salmon stays juicy, the asparagus gets roasted flavours, and in the end everything feels light and well-rounded.
Swaps
Dill → parsley (milder, also provides vitamin K). Butter → ghee (lower in lactose, good for high heat). Green asparagus → broccoli (more fibre per serving). Salmon → trout (similar protein content, also contains omega-3 fatty acids).
Allergens
Contains fish, and milk from the butter; well suited to children if the salmon is fully cooked and mildly seasoned, and during pregnancy fish should always be served thoroughly cooked.
