Lemon Dill Salmon and Asparagus

"Lemon dill salmon and asparagus is where gourmet meets quick. Featuring flaky salmon, tender asparagus, and a lemon dill sauce, it’s a restaurant quality meal on the table in thirty minutes."

RENEE NICOLE'S KITCHEN

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INGREDIENTS

– 1 - 1 /2 pounds salmon fillet – salt – pepper – 2 whole lemons – 6 tablespoon butter – 2 cloves garlic – 2 tablespoon dry white wine – 1 tablespoon chopped fresh dill – 1 bunch asparagus

Yield

prep time

10 MINUTES

total time

4  SERVINGS

Lemon Dill Salmon  and Asparagus

25 MINUTES

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1. Preheat oven to 375 degrees F.

Instructions

2. Remove any pin bones from the salmon and season the skinless side with salt and pepper.

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3. Thinly slice one lemon. Zest and juice the other lemon. Thinly slice garlic cloves. Chop the dill.

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4. In a small pan or microwave safe container melt the butter. Remove from heat, stir in garlic, lemon juice and zest, and wine.

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5. Pour sauce into the bottom of a 10' x 15" oven safe pan. Arrange lemon slices down the sides of the pan. Place the salmon skin side up in the center of the lemon slices. Divide the asparagus into four bunches and place around the edges of the salmon.

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6. Bake for 14 - 16 minutes, or until the internal temperature of the salmon reaches 145 degrees.

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7. Remove from the oven and peel off the salmon skin. Carefully transfer the salmon to a cutting board. Add the dill to the sauce and stir to combine and coat the asparagus. Slice the salmon into 4 equal parts and carefully return to the baking dish.

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8. Serve with your favorite rice, grains, or pasta.

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Make it a date night dinner with Lemon Crème Brûlée!

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Enjoy!

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