Ingredients:

  • 1.25 lbs wild-caught salmon fillets
  • 1 lb thin asparagus
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp fresh lemon juice

Instructions:

  1. Line a large rimmed baking sheet with parchment paper.
  2. Arrange the salmon fillets in the center of the pan and surround them with the trimmed asparagus.
  3. Drizzle olive oil over the salmon and asparagus, then sprinkle evenly with sea salt and cracked black pepper.
  4. Measure out the fresh lemon juice in a small bowl.
  5. Brush the fresh lemon juice generously over the top of each salmon fillet.
  6. Roast in a preheated 400°F (200°C) oven for 12–15 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) and asparagus is tender-crisp.