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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 wild Alaskan salmon steaks
  • 1 lemon zested
  • ½ glass white wine
  • Couple of pinches Chili flakes to taste
  • Salt and pepper
  • 1 bunch asparagus
  • Dill or chive to serve

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the lemon into thin rings and put each salmon steak on top of one of them in a baking dish.
  3. Season with salt and pepper, scatter some chilli flakes and the lemon zest on top, the pour over the wine.
  4. Put the remaining lemon rings on top the fish, then drizzle with olive oil.
  5. Cover the dish with foil, then bake in the oven for 10 minutes.
  6. Meanwhile, cut off and discard the woody ends of the asparagus.
  7. Remove the foil and arrange the asparagus around the fish.
  8. Cover again, then steam for 5-8 minutes, depending on the thickness of the asparagus and the fish steaks.
  9. Remove the dish from the oven and rest for 5 minutes (still covered) then serve.
  10. You can add some dill or chives, just before serving.