Baked Salmon with Asparagus and Cherry Tomatoes

Ingredients

• 2 salmon fillets (fresh, approximately 170g each)
• 1 manojo asparagus (woody ends trimmed)
• 1 taza cherry tomatoes (halved)
• 2 tbsp extra-virgin olive oil
• 1 lemon (one half sliced and the other for juicing)
• 2 dientes garlic (finely minced)
• sea salt (to taste)
• black pepper (freshly ground, to taste)
• 1 tbsp fresh dill (chopped, for garnish)

Steps

1. 1

   Preheat the oven to 200°C (400°F) and prepare a large baking sheet by lining it with parchment paper or aluminum foil.

2. 2

   Place the salmon fillets in the center of the baking sheet and arrange the asparagus and cherry tomatoes around the fish.

3. 3

   In a small bowl, combine the olive oil and minced garlic. Drizzle the mixture evenly over the salmon and vegetables.

4. 4

   Season everything generously with sea salt and freshly ground black pepper.

5. 5

   Place lemon slices over the salmon fillets and squeeze some lemon juice over the asparagus.

6. 6

   Bake for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender but still crisp.

7. 7

   Remove from the oven and garnish with chopped fresh dill before serving.

Notes

For a more intense flavor, you can add a pinch of red pepper flakes or lemon zest before baking. Make sure the asparagus is of a similar thickness so it cooks evenly.

Nutrition per serving

• main course
• healthy
• low-carb
• keto
• baked
• fish
• quick dinner