5 from 60 votes
Lemon Pepper Salmon {with optional Garlic Parmesan Asparagus}
This Lemon Pepper Salmon recipe features skin-on salmon fillets brushed with a mix of lemon zest, juice, garlic, Dijon mustard, and spices, then baked with asparagus tossed in olive oil, garlic, and seasoned before finishing with Parmesan cheese. The salmon bakes to a tender, flavorful finish, complemented by the roasted, garlicky asparagus with a cheesy topping.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
- 1 1/2 lbs salmon skin on
- 2 1/2 Tbsp olive oil divided
- 1 tsp lemon zest
- 1 Tbsp lemon juice fresh
- 4 cloves garlic minced, divided
- 1 tsp Dijon mustard
- 3/4 tsp onion powder
- 1/2 tsp salt plus more for asparagus, fresh cracked pepper
- 1/2 tsp black pepper plus more for asparagus, fresh cracked pepper
- 1/2 lemon thinly sliced (optional
- 1 1/2 - 2 lbs asparagus (medium or thin spears), tough ends trimmed
- 1/2 cup Parmesan Cheese finely shredded
Instructions
- Preheat oven to 400°F (200°C). Line a rimmed 17 by 12-inch baking dish with parchment paper. Place salmon in center of pan (or see note below).
- In a mixing bowl whisk together 1 1/2 Tbsp olive oil, the lemon zest, lemon juice, 2 cloves garlic, dijon, onion powder. Brush evenly over top of salmon then sprinkle with 1/2 tsp salt and pepper (add more pepper to taste if desired). Top with lemon slices.
- Toss asparagus with remaining 1 Tbsp olive oil, remaining 2 cloves garlic and season with salt, then place around salmon.
- Bake in preheated oven 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. Cut salmon into portions. Serve warm.
Cup of Yum
Notes
- For wider salmon fillets, cut into portions and arrange to allow more space for asparagus in the baking dish.