This is an easy to bake juicy salmon which will just fall apart. Also virtually no cleanup. I highly suggest buying fresh never frozen salmon the night you decide to make this. Everything else can be bought and/or prepared beforehand. If you’ve tasted the difference of fresh to frozen salmon, this makes a world of difference. Particularly in this recipe as the salmon is a main taste.
Cook time: 30-40min
Prep time: 15min
DISCLAIMER: I DON’T MEASURE, I’LL GIVE ROUGH ESTIMATES JUST TO GIVE YOU A GENERAL IDEA.
Cracked Black pepper
1 bunch Asparagus (I prefer thin spears)
1/2 clove Garlic
I rinse the salmon but this may not be strictly necessary, mostly dry the salmon after done rinsing. There are thin, tiny scales on the skin, they were very off putting the first time I saw them but they are perfectly fine left on there.
Wash asparagus in cold water and snap off the “woody” base. It is very easy, just grab the base of the asparagus and bend, it will break above the tough part on its own. If you’re worried about presentation, scrape the scales off the spears with a peeler.
Dice or press the garlic.
Preheat oven to 375°.
Place sheet of aluminum foil in oven safe pan and place salmon on the foil. Drizzle olive oil, salt, cracked pepper, and most of the garlic on the salmon and massage into the top and bottom. Cut thin slices of lemon and lightly push onto the top of the salmon. Sprinkle lemon juice over entire salmon. I use most the lemon juice over the salmon.
Place asparagus on top of the salmon and let fall off the sides of the salmon if it wants. Rub residual olive oil over asparagus spears. Sprinkle remaining lemon juice and garlic over the asparagus. You can top it off with a touch more of cracked black pepper.
Cover with another piece of foil, seal the edges of the foil together and place in oven. The cooking time will vary greatly depending on the size of the salmon, also if you haven’t let it thaw completely if it was frozen. If you’re not sure on cooking time 25-30min is pretty safe to start with. It is fully cooked when the inside is entirely opaque. Sometimes I remove the top foil and broil for a few minutes.