Cooking fish is something I’ve wanted to learn how to do for a long time. I’ve tried cooking a white fish a few times but never liked how it turned out. The key to making a good fish dish is the quality of the fish you buy. Especially with salmon, it is always best to buy wild caught over farmed, and to get it fresh from your local grocery store. This lemon pepper salmon with baked asparagus recipe was the first time I cooked salmon and I was happy with how it turned out.
We served the salmon with Matua, a New Zealand Marlborough Sauvignon Blanc, and the citrus and tropical flavors went great with the meal. The recipe below is enough for two people, maybe even three if you’re not as hungry or serve with an additional dish like a side salad. If you’ve never cooked fish before, I found a great YouTube video that gives simple step-by-step instructions.
Shopping List
- 1 lb. wild caught salmon fillet (cut into 2 filets)
- 2 tablespoons olive oil (this is approximate, you’ll just need enough to brush the salmon and asparagus)
- Trader Joe’s Lemon Pepper Seasoning Blend
- 1 bunch of asparagus
- 1 lemon
Instructions
- Preheat oven to 350°.
- On a foil-lined baking pan with sides, brush olive oil on the foil before placing the salmon down (to prevent the salmon from sticking.)
- Lay the salmon on the foil and brush olive oil on the top and sides of the salmon.
- Sprinkle the lemon pepper seasoning on the salmon (use as much as you’d like to your taste).
- Squeeze the juice of half the lemon and drizzle over the salmon.
- Bake for 20-25 minutes; the salmon will be done when it flakes easily with a fork. Another way to tell if it’s done is to look at the coloring of the thickest part. The less translucent it is, the more well done it is.
To cook the asparagus…
- Lay the asparagus on a foil-lined baking pan with sides.
- Brush with olive oil and use the juice from the second half of the lemon to drizzle evenly over the asparagus.
- Bake on 350° for 10-12 minutes.
4
Great recipe!