One-Pan Lemon Herb Salmon

• 4 (6 oz each) wild salmon fillets
• 1 lb asparagus
• 2 lemon
• 3 cloves, minced garlic
• 2 tbsp, chopped fresh dill
• 3 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 400°F (200°C) and line a sheet pan.
2. Trim the asparagus and spread it on the pan. Nestle the salmon fillets among the spears.
3. Whisk the olive oil, garlic, juice of one lemon, salt, and pepper; brush over the salmon and asparagus.
4. Slice the second lemon and lay the rounds over the fish.
5. Roast 12–15 minutes until the salmon flakes easily and reaches 125–130°F (52–54°C) for medium.
6. Scatter with fresh dill and serve.

Tips

• Salmon keeps cooking after it leaves the oven — pull it a touch early so it stays moist.
• Thick asparagus holds up better than pencil-thin spears at this temperature.

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