Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1 lb asparagus, trimmed
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lemon, sliced
- 2 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
Special equipment needed:
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with aluminum foil.
3. Place the salmon fillets on the baking sheet.
4. Drizzle the olive oil over the salmon fillets.
5. Season the salmon fillets with salt and black pepper.
6. Add the asparagus to the baking sheet, arranging it around the salmon fillets.
7. Drizzle the asparagus with olive oil and season with salt and black pepper.
8. Add the minced garlic on top of the salmon fillets and asparagus.
9. Place the lemon slices on top of the salmon fillets.
10. Bake in the preheated oven for 12-15 minutes or until the salmon is cooked through and the asparagus is tender.
11. Sprinkle fresh parsley on top of the salmon fillets and asparagus.
12. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 3.5g
Cholesterol: 80mg
Sodium: 650mg
Total carbohydrates: 7g
Dietary fiber: 3g
Sugar: 2g
Protein: 35g
Substitutions for ingredients:
- Salmon fillets can be substituted with any other type of fish.
- Asparagus can be substituted with green beans or broccoli.
- Olive oil can be substituted with any other type of oil.
- Fresh parsley can be substituted with fresh dill or chives.
Variations:
- Add cherry tomatoes to the baking sheet for a burst of color and flavor.
- Use lime or orange slices instead of lemon slices.
- Add sliced onions to the baking sheet for extra flavor.
- Top the salmon fillets with a mixture of breadcrumbs, parmesan cheese, and herbs for a crunchy topping.
Tips and tricks:
- Make sure to trim the asparagus before adding it to the baking sheet.
- To prevent the salmon from sticking to the aluminum foil, lightly grease the foil with cooking spray.
- For a crispier asparagus, broil it for the last 2-3 minutes of cooking time.
- Use a meat thermometer to ensure that the salmon is cooked to an internal temperature of 145°F.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the leftovers in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the baked salmon and asparagus on a platter and garnish with lemon wedges and fresh herbs.
Garnishes:
Lemon wedges and fresh herbs such as parsley, dill, or chives.
Pairings:
Serve with a side of roasted potatoes or rice pilaf.
Suggested side dishes:
Roasted potatoes, rice pilaf, or a green salad.
Troubleshooting advice:
- If the salmon is overcooked, it will be dry and tough. Make sure to check the internal temperature with a meat thermometer to ensure that it is cooked to 145°F.
- If the asparagus is undercooked, it will be tough and chewy. Make sure to cook it until it is tender.
Food safety advice:
Make sure to cook the salmon to an internal temperature of 145°F to ensure that it is safe to eat.
Food history:
Salmon is a popular fish that is native to the North Atlantic and Pacific oceans. It has been a staple food for many cultures for thousands of years.
Flavor profiles:
The baked salmon is tender and flaky with a mild, buttery flavor. The asparagus is tender and slightly sweet with a nutty flavor.
Serving suggestions:
Serve the baked salmon and asparagus with a glass of white wine for a delicious and elegant meal.
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