Baked Salmon with Lemon-Dill Sauce and Asparagus
A simple yet elegant dinner featuring flaky baked salmon, fresh asparagus, and a bright, creamy lemon-dill sauce. Perfect for a weeknight meal or a special occasion.
Ingredients
- •4 (6 oz) salmon fillets, skin on or off
- •1 lb asparagus, trimmed
- •2 tbsp olive oil, divided
- •Salt and freshly ground black pepper to taste
- •For the Lemon-Dill Sauce:
- •1/4 cup mayonnaise
- •2 tbsp fresh lemon juice
- •1 tbsp fresh dill, chopped
- •1 tsp Dijon mustard
- •1 small clove garlic, minced (optional)
Dietary Info
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- 2
Pat salmon fillets dry with paper towels. Place them on one side of the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season generously with salt and pepper.
- 3
On the other side of the baking sheet, arrange the trimmed asparagus in a single layer. Drizzle with the remaining 1 tablespoon of olive oil and season with salt and pepper.
- 4
Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp. Cooking time will vary depending on the thickness of the salmon.
- 5
While the salmon and asparagus are baking, prepare the lemon-dill sauce: In a small bowl, whisk together mayonnaise, fresh lemon juice, chopped dill, Dijon mustard, and minced garlic (if using). Season with a pinch of salt and pepper to taste.
- 6
Serve the baked salmon and asparagus immediately, topped with a generous spoonful of the fresh lemon-dill sauce.
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