Description
Delicious oven-baked wild salmon served with tender asparagus and a garlic olive oil drizzle.
Ingredients
Scale
- 2 lb wild salmon
- 3 tbsp olive oil (divided)
- 2 tbsp butter
- 1 bunch fresh asparagus
- 1/2 cup olives
- 2 tbsp capers
- 1 whole lemon
- 4 cloves garlic (sliced)
- fresh parsley
- 1 pinch sea salt and pepper (to taste)
Instructions
- Preheat the oven to 375°F.
- Add the salmon and asparagus to a large sheet pan.
- Drizzle the salmon and asparagus with 1 tablespoon olive oil, then season with sea salt and black pepper.
- Bake for 25 minutes total, removing the asparagus after about 18 minutes so it stays tender but not overcooked.
- While the salmon bakes, heat remaining 2 tablespoons olive oil in a small saucepan over medium heat.
- Add the butter and let it melt.
- Stir in the garlic and capers, cooking briefly until fragrant.
- Add the chopped olives and parsley, then season with a pinch of sea salt.
- Once the salmon is fully cooked, spoon the hot garlic oil with olives, capers, and parsley over the salmon.
- Serve warm with the roasted asparagus.
Notes
- Make sure not to overcook the asparagus to maintain its tenderness.
- Feel free to add other vegetables as desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet with asparagus
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 90mg