Preheat the oven to 425 and line a rimmed baking sheet with parchment paper. I like to create a border with parchment paper edges so the sauce and juices stay inside.
Rub salmon skin with some oil and place salmon fillets on the parchment paper, skin down.
Season salmon with a little salt and pepper.
Cut the white edges of the asparagus off and cut the stalks in half, to create shorter pieces.
Add asparagus to the baking sheet, around salmon. Try to place asparagus in one layer so it bakes evenly.
In a small bowl, combine lemon zest, lemon juice, olive oil, wine, sun-dried tomatoes, pressed garlic, dry basil, salt, and pepper. Whisk well and spoon the sauce mixture over salmon and asparagus.
Bake for 18-20 minutes, depending on the thickness of salmon fillets.
Recipe from Lyuba, at willcookforsmiles.com, All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.