The most simple of summer dinners, four 7 oz salmon filets, a bunch of asparagus, lemon, salt and pepper. Preheat the oven to 425, and line a large foil pan with heavy duty foil. Place all your items on the pan like above and sprinkle everything with olive oil, salt, and pepper. Toss the asparagus a bit so it’s coated, and place a slice of lemon on each filet. Roast for about 12-14 minutes until the salmon is cooked through. While that’s cooking we make jasmine rice to go on the side. This is one of our favorites!
Is this the easiest meal you’ll make all week? Yes. Unless you’re eating out all week. Then, no. Two salmon fillets, a quick herbed butter, and lemon slices, all cooked in the oven for about twenty minutes. And you’re done. Purchase frozen brown rice from Whole Foods, and have dinner on the table in under thirty minutes.
2 salmon fillets (mine were defrosted ones that were originally frozen from Costco)
Herbed butter (see below)
One large lemon
Place salmon on nonstick foil, sprinkle lightly with salt and pepper. Dot with herbed butter:
Layer lemon slices on top:
Cover tightly with foil:
And bake in a 400 degree preheated oven for 15-20 minutes until done.
Herbed Butter Recipe
Combine 4 tbs softened butter with three tablespoons fresh rosemary, the zest of one lemon, and salt and pepper to taste.
This could be my new favorite way to cook salmon. The main thing is to make sure that the salmon is an even thickness or it’ll over and undercook. After the salmon was almost done, I threw the asparagus in with it for the last five-six minutes and it was perfect. We cooked a quick side of jasmine rice and it was all set! An easy weeknight meal!