Ingredients You'll Need
- 2 lbs. Wild Sockeye Salmon
- 1.5 - 2 lbs. Asparagus
- 2 1/2 tbsp. olive oil, divided
- 1 tsp. lemon zest
- 1 Tbsp. lemon juice
- 1 tsp. dijon mustard
- 3/4 tsp. onion powder
- 1 lemon, thinly sliced
- 4 garlic cloves, minced, divided
- 1/2 tsp salt and pepper
- 1/2 cup parmesan cheese, shredded
Directions
- Preheat oven to 325 degrees F
- Line a rimmed baking sheet with parchment papper
- In a mixing bowl, whisk together 1.5 tbsp. olive oil, lemon zest, lemon juice, 2 garlic cloves, dijon and onion powder
- Brush the mixture on top of the salmon and sprinkle with salt and pepper
- Top with lemon slices
- Toss asparagus in remaining 1 tbsp. olive oil and 2 garlic cloves
- Season with salt, then place around salmon
- Bake at 325 F for 10 minutes
- Remove from oven, toss asparagus, then sprinkle asparagus with parmesan
- Return to oven and bake until salmon has cooked through (about 5-10 minutes longer)
