Easy Baked Salmon with Lemon and Asparagus (High Protein, Low Fat)
Yield: 4 Serving
Easy Baked Salmon with Lemon and Asparagus
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This Baked Salmon with Lemon and Asparagus is the ultimate quick, nutritious meal for busy weeknights or healthy meal prep. Featuring rich, flaky salmon fillets paired with fresh, crisp-tender asparagus, this dish relies on zesty lemon, aromatic garlic, and fresh dill to pack a flavor punch without relying on excess fats or heavy oils. It’s naturally gluten-free, low-carb, high in protein, and minimal on cleanup!
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
- 4 fillets (approx. 5–6 oz each) Salmon fillets (skin-on or skinless)
- 1 large bunch (approx. 1 lb) Fresh asparagus, woody ends trimmed
- 1 tbsp Extra-virgin olive oil (or olive oil spray for even lower fat)
- 3 cloves Garlic, minced
- 1 large Fresh lemon (zested, then sliced into rounds)
- 2 tbsp Fresh lemon juice
- 2 tbsp Fresh dill (or parsley), finely chopped
- ½ tsp Sea salt (or to taste)
- ¼ tsp Black pepper, freshly cracked
- ¼ tsp Crushed red pepper flakes (optional, for a light kick)
Instructions
Preheat & Prep:
- Preheat your oven to 400°F (200°C).
- Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
Prepare the Asparagus:
- Snap or cut off the woody bottom stems of the asparagus.
- Place the asparagus on one side of the prepared baking sheet. Drizzle with ½ tbsp of olive oil, half the minced garlic, half the fresh lemon juice, and a pinch of salt and black pepper. Toss to coat evenly and spread into a single layer.
Season the Salmon:
- Arrange the salmon fillets skin-side down on the other half of the baking sheet.
- Drizzle or spray the salmon with the remaining ½ tbsp olive oil.
- Top each fillet evenly with lemon zest, the remaining minced garlic, fresh dill, salt, black pepper, and optional red pepper flakes.
- Place 1–2 thin lemon slices on top of each salmon fillet.
Bake:
- Bake in the preheated oven for 12 to 15 minutes, or until the salmon flakes easily with a fork (internal temperature reaches 145°F / 63°C) and the asparagus is tender yet crisp.
Garnish & Serve:
- Remove from the oven, squeeze any remaining fresh lemon juice over the top, garnish with extra fresh herbs, and serve warm.
Notes
- Don't Overcook Salmon: Salmon cooks very quickly! Keep an eye on it around the 12-minute mark to ensure it stays juicy and tender.
- Asparagus Thickness: If your asparagus spears are very thin, check them around 10 minutes so they don't overcook. If they are very thick, you can place them in the oven 3–5 minutes before adding the salmon.
- Skin-On vs. Skinless: Skin-on fillets help retain moisture during baking. If using skin-on salmon, bake skin-side down.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven or skillet over low heat to prevent drying out.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 310Total Fat: 12gSaturated Fat: 2gSodium: 350mgCarbohydrates: 6gFiber: 3gProtein: 36g
