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Oven-baked wild salmon with green asparagus and lemon-dill topping
Oven-baked wild salmon with green asparagus and lemon-dill topping: a light recipe with juicy wild salmon, aromatic asparagus, fresh lemon, dill and garlic.
Preheat the oven to 200 °C (180 °C fan). Pat the wild salmon fillets dry, wash the green asparagus and snap off the woody ends.
Finely chop the garlic. Zest the lemon and squeeze out a little juice, and finely chop the dill.
Put the green asparagus on a tray or in an ovenproof dish and toss with olive oil, salt, pepper and a little garlic. Lay the wild salmon fillets next to it and season them with salt and pepper too.
Cook the wild salmon and green asparagus in the oven at 200 °C for 12–15 min until the salmon is tender and the asparagus is tender-crisp. Drizzle a little lemon juice over the salmon towards the end.
For the topping, mix the dill with the lemon zest, a little lemon juice and the rest of the garlic. Season with salt and pepper to taste.
Plate the wild salmon with the green asparagus and spoon the lemon-dill topping over it. Serve immediately.
Good to know
Sometimes it doesn't take much to make a really good meal. This dish is fresh and pleasantly simple. Just right when you want something warm and light on your plate.
Swaps
Wild salmon → trout (also provides protein and omega-3 fatty acids); green asparagus → broccoli (more fibre and vitamin C); dill → parsley (brings vitamin K and essential oils); olive oil → avocado oil (a similarly high share of monounsaturated fat)
Allergens
Contains fish. Usually well suited to children if the salmon is fully cooked and carefully checked for bones; during pregnancy, only use well-cooked fish.
