Roasted Salmon with Lemon Asparagus
A fast tray-roast dinner with clean citrus notes and enough structure for a quiet midweek table.
- Time
- 28 min
- Energy
- 490 kcal
- Level
- Easy
- Serves
- 4
Method
5 steps · roughly 28 minutes
Heat the oven
Set the oven to 210°C fan and line a large tray with parchment.
Dress the asparagus
Toss asparagus with 1 tbsp olive oil, fennel seeds, salt, and pepper. Spread across the tray in a single layer and roast for 5 minutes.
Add the salmon
Pat the fillets dry and rub with the remaining olive oil and a pinch of salt. Nestle them among the asparagus with the lemon rounds tucked in between. Roast for 9–11 minutes until the salmon is just opaque and flakes under gentle pressure.
Whisk the yoghurt
Stir the yoghurt, garlic, herbs, lemon zest, and olive oil together. Loosen with 1 tbsp cold water so it spoons rather than clumps.
Plate and squeeze
Squeeze the lemon juice over the tray. Serve the salmon on warm plates with the asparagus alongside and the herb yoghurt spooned over the top.
Nutrition at a glance
Figures are approximate and generated by Mac Williamson's planner from the ingredient list.
- Protein
- 34 g
- Carbs
- 8 g
- Fat
- 28 g
- Fibre
- 4 g
Kitchen notes
- Thick fillets (over 3cm) may need another 2–3 minutes — check with a fork at the thickest point.
- No asparagus? Tenderstem broccoli or green beans roast on the same timing.
- The yoghurt drizzle keeps for 2 days in the fridge — doubles as a wrap sauce for lunch.
Serve alongside
- Buttered new potatoes or a warm grain pilaf
- A glass of unoaked Chardonnay or dry Riesling
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