Recipe 102: Lemon Pepper Salmon with Asparagus
One Pan, No Problem
Published in
2 min readFeb 24, 2018
This is one of the many recipes that Aaron and I want to share with you. We are overjoyed for you to come with us on our journey as we put together different concoctions and laugh together (all while hoping to not burn our apartment down). Please enjoy these recipes as much as we have. We welcome you to a small, but intentional, part of our lives.
If you would like to read the post that accompanies this recipe, check it out here.
What You’ll Need
- Salmon Mignon, 2 lbs
- Olive Oil, 2 1/2 Tablespoons, divided
- Lemon Zest, 1 teaspoon
- Lemon, 1/2, thinly sliced
- Garlic Cloves (or Powder), 4 cloves
- Dijon Mustard, 1 teaspoon
- Onion Powder, 3/4 teaspoon
- Salt and Pepper, to taste
- Asparagus (1–2 lbs)
- Parmesan, 1/2 cup, finely shredded
- Parchment Paper
- Baking sheet/dish
How We Did It
- Preheat oven to 400 degrees.
- Line baking sheet/dish with parchment paper.
- Lay salmon in the center of the parchment paper.
- Whisk together 1 1/2 tablespoons olive oil, lemon zest, lemon juice, 2 cloves garlic, dijon mustard, and onion powder.
- Pour or brush mixture on top of salmon and add salt and pepper.
- Add thin slices of lemon on top.
- Mix asparagus with remaining olive oil, garlic, and salt. Spread asparagus around salmon.
- Bake for 10 minutes. Remove from oven and add parmesan on top of asparagus.
- Bake for another 10–15 minutes (or until salmon reaches 145 degrees internally).
- Serve immediately.
- Enjoy!
A Final Note
Aaron and I had so much fun cooking this recipe together. We loved putting our own spin on it but we do need to give credit where it is due. Find the original recipe here:
