Baked Salmon with Asparagus

One pan, twenty-five minutes, no gluten anywhere in sight: salmon fillets and asparagus roasted together under lemon, garlic, and olive oil. This is the weeknight template that flexes with whatever herbs and citrus the kitchen offers.

Yield: Serves 4 · Time: 25 min

Ingredients

• 4 salmon fillets (6 oz each), skin on
• 1 lb (450 g) asparagus, trimmed
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 lemon — zested, half juiced, half sliced
• 1 tsp Dijon mustard (check label)
• Salt, pepper, red pepper flakes
• Fresh dill to finish

Directions

1. Whisk the oil, garlic, lemon zest and juice, and Dijon.
2. Arrange salmon and asparagus on a lined sheet pan; brush everything with the mixture.
3. Season and lay lemon slices over the fish.
4. Roast at 425°F (220°C) for 10–12 minutes until the salmon flakes.
5. Shower with dill and serve off the pan.

Pro tip: Thick and thin asparagus cook differently — pick bundles of even width and they finish exactly with the fish.

Gluten-Free Notes

As always on this site: ingredient formulations change, so verify the gluten-free label on every packaged product you use — especially anything milled, malted, or made in a shared facility.

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Browse more in Main Dishes, or explore our gluten-free breakfast recipe database and hot cereal guide.