Lemon baked salmon with asparagus
This zingy lemon baked salmon with asparagus is perfect for Summer evenings or special lunches all year round. It’s delicate, healthy, low-cal and low-carb, yet quite filling. Serve it with a mash (such as celeriac or potatoes) or quinoa, couscous, rice, green salad – or with grilled vegetables on the side.
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the lemon into thin rings and put each salmon steak on top of one of them in a baking dish.
- Season with salt and pepper, scatter some chilli flakes and the lemon zest on top, the pour over the wine.
- Put the remaining lemon rings on top the fish, then drizzle with olive oil.
- Cover the dish with foil, then bake in the oven for 10 minutes.
- Meanwhile, cut off and discard the woody ends of the asparagus.
- Remove the foil and arrange the asparagus around the fish.
- Cover again, then steam for 5-8 minutes, depending on the thickness of the asparagus and the fish steaks.
- Remove the dish from the oven and rest for 5 minutes (still covered) then serve.
- You can add some dill or chives, just before serving.