Description
This roasted salmon and asparagus dish is marinated in a zesty lemon-garlic blend, offering a healthy and flavorful meal prep option. Quick to prepare and perfect for busy weeknights, its packed with nutrients and can be easily stored for later enjoyment.
Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- 1 pound fresh asparagus, trimmed
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (or fresh, if available)
- 1 teaspoon paprika (optional, for extra flavor)
- Fresh parsley, chopped (for garnish)
Instructions
- In a medium-sized bowl, combine 3 tablespoons of olive oil, minced garlic, lemon zest, lemon juice, salt, black pepper, dried thyme, and paprika (if using). Whisk until well combined.
- Place the salmon fillets in a shallow dish or resealable plastic bag. Pour half of the marinade over the salmon, ensuring each fillet is well coated. Reserve the other half of the marinade for the asparagus. Let the salmon marinate for at least 15-30 minutes at room temperature, or up to 2 hours in the refrigerator.
- Rinse the asparagus under cold water and trim the tough ends by gently bending the asparagus until it snaps.
- In a large bowl, toss the trimmed asparagus with the reserved marinade. Ensure each spear is evenly coated. Set aside to marinate for about 10-15 minutes.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the marinated salmon fillets on one side of the baking sheet, skin-side down if applicable.
- On the other side of the baking sheet, spread the marinated asparagus in a single layer. Drizzle the remaining tablespoon of olive oil over the asparagus and sprinkle with extra salt and pepper if desired.
- Place the baking sheet in the preheated oven and roast for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender yet still crisp.
- Once cooked, remove the baking sheet from the oven and let the salmon and asparagus rest for a couple of minutes. Transfer to meal prep containers for easy grab-and-go lunches or dinners.
- Garnish each serving with freshly chopped parsley and lemon wedges for an extra squeeze of citrus before eating.
- Allow the meal prep containers to cool completely before sealing. Store in the refrigerator for up to 4 days or freeze in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheat in the microwave for 1-2 minutes or in a preheated oven at 350°F (175°C) for about 10-15 minutes.
- Customize this recipe by adding other vegetables like cherry tomatoes, bell peppers, or zucchini for added flavor and nutrition.
Notes
- For a complete meal, serve the salmon and asparagus over a bed of cooked quinoa, brown rice, or a fresh salad.
- Adjust the seasoning and vegetables based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes