Roasted Salmon & Asparagus w/Lemon Oil
June 14th, 2009 | View Comments
Prep time: 5 mins
Cook time: 15 mins
Serves: 4
This one rates pretty high on my effortless-but-tasty dinner list. The salmon here is half the giant fillet I bought during my day of gluttony at Costco.* As usual, I was too lazy to portion the salmon so I served it family style.
Roasted Salmon & Asparagus w/Lemon Oil
Adapted from The Best of Fine Cooking: Roasting
2 – 2 1/2 lbs. salmon fillet, about 1 inch thick
2 T. olive oil
1 bunch asparagus (about 2 lbs.), preferably thin stalks, trimmed
Kosher salt and freshly ground black pepper
1/2 t. dried dill
1 lemon
2 T. extra-virgin olive oil
Place a rack in the center of the oven and preheat to 450 degrees.
Spread asparagus stalks on one side of a heavy, rimmed baking sheet. Toss with 1 T. olive oil and salt and pepper to taste. Take the other T. olive oil and oil the other half of the baking sheet.
Season the salmon fillet with salt and pepper (both sides, if using a skinless fillet). Lay the salmon (skin side down, if using a skin-on fillet) on the other half of the baking sheet. If necessary, tuck the tail end under the fillet to help it fit on the baking sheet and to make the salmon a more even thickness throughout. Rub the top side with a little more oil and sprinkle with dried dill. Roast salmon and asparagus 10-13 minutes or until the interior temperature is 140 degrees and the asparagus is tender. If the salmon finishes cooking before the asparagus, transfer the salmon to a platter (use two large spatulas to move the salmon to avoid breaking the fillet), tent with foil, and return the asparagus to the oven until it’s done.
While the salmon is roasting, zest the lemon. Combine the lemon zest with the extra-virgin olive oil. Cut the lemon into wedges.
Arrange the asparagus on a platter and layer the salmon on top. Drizzle everything with the lemon oil and serve with lemon wedges.
Today I served the salmon and asparagus with a simple salad—mixed greens, toasted walnuts, and grated pecorino romano (left over from Pasta alla Norma)—for a very nice low-carb meal. I whipped up a quick vinaigrette with balsamic vinegar, lemon juice, salt and pepper, a bit of dried dill, a pinch of lemon zest, and extra-virgin olive oil. If you don’t like low-carb, it’s also good with rice.
Budget:
| Item | Price |
|---|---|
| 2.25 lbs salmon | $14.77 |
| 1 bunch asparagus | $4.43 |
| 1 lemon | $0.50 |
| Total | $19.70 |
Pantry ingredients: Olive oils, salt and pepper, dried dill
Yeah, you’re not going to be able to get salmon in a restaurant for $5 a serving.
*Speaking of Costco, we were there today and I picked up a double-pack of The Best of Fine Cooking: Fresh and The Best of Fine Cooking: Comfort Food for just over $9. A steal.
Yvonne posted this on June 14th, 2009 @ 9:00pm in Fish, Low Carb, Quick Meals | Permalink to "Roasted Salmon & Asparagus w/Lemon Oil"
Likes to cook, eat, grow herbs, and collect kitchen gear in Houston, TX. 
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Salmon is amazing. You don’t need to bother to flavor it too much (or oil it, for that matter). All you need to do is roast it right and it would be great taste and texture. =)
I agree totally—my favorite way of consuming salmon is as sashimi.
But I can’t resist slathering to-be-roasted meat in fat. You’re going to have to look away the day I post my favorite roasted salmon recipe (hint: it involves mayonnaise), haha.