Sun Dried Tomato Lemon Baked Salmon Recipe with Asparagus
Juicy, flaky salmon and tender asparagus share a garlicky sun-dried tomato lemon sauce with a splash of white wine. It's a light baked salmon and asparagus dinner that's ready in 25 minutes with only one pan to wash.
Servings: 2
Calories: 604kcal
Ingredients
- 1 lb salmon fillets skin on
- 10 oz asparagus
- Zest from 1 lemon
- Juice from 1/2 lemon
- 2 Tbsp olive oil
- 1/4 cup dry white wine
- 3 oz diced sun-dried tomatoes in olive oil just tomatoes, strain off the oil
- 1 tsp dried crushed basil
- 4 large garlic cloves
- 1/2 tsp Salt more or less to taste
- 1/8-1/4 tsp Fresh cracked black pepper more or less to taste
Instructions
- 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.
Video
Nutrition
Calories: 604kcal | Carbohydrates: 18g | Protein: 51g | Fat: 35g | Saturated Fat: 5g | Cholesterol: 127mg | Sodium: 227mg | Potassium: 2119mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1710IU | Vitamin C: 53.1mg | Calcium: 115mg | Iron: 6.1mg