– 4 salmon fillets – 1 bunch asparagus, trimmed – 2 tbsp olive oil – 1 lemon, sliced – 3 garlic cloves, minced – Salt and pepper – 1 tsp dried thyme
Preheat your oven to 400°F. Line a large sheet pan with parchment paper or foil for easier cleanup after baking.
Place salmon fillets in the center of the pan. Arrange the trimmed asparagus spears around the salmon to keep things organized and evenly cooked.
Drizzle olive oil over the salmon and asparagus. Use a brush or your hands to coat everything well, making sure it's evenly spread for proper flavor.
Sprinkle salt, pepper, and thyme over the salmon and vegetables. Add minced garlic on top for extra flavor, and don’t be afraid to season to your taste.
Place lemon slices on each salmon fillet. The lemon adds brightness and a touch of tang that pairs perfectly with the garlic and herbs.
Bake for 15–18 minutes, or until salmon is cooked through and flakes easily. Asparagus should be tender-crisp and slightly roasted on the edges.
Remove from oven and serve hot. This dish pairs well with rice, couscous, or a light side salad for a balanced and delicious meal.