Dinner Recipes

Easy Baked Salmon

Baked Salmon with Asparagas

Yields: 4 servings 


·      4 (6 oz) skinless salmon fillets

·      1 lb asparagus, tough ends trimmed

·      2 1/2 Tbsp olive oil

·      2 cloves garlic, minced

·      Sea Salt and freshly ground black pepper

·      Lemon dill seasoning

·      1 lemon thinly sliced

·      ¼ cup dry rice per person


  1. Preheat oven to 400 degrees.
  2. Cut four sheets of aluminum foil about 14-inch long.
  3. Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer in center of each length of foil.
  4. In a small bowl stir together oil with garlic. Drizzle 1 tsp of the oil over portion of asparagus then sprinkle with seasalt and pepper.
  5. Rinse salmon and allow excess water to run off, then season bottom of each fillet with salt and pepper. Layer fillets over asparagus. Drizzle top of each salmon fillet with 1 tsp of the olive oil mixture and season top with lemon dill seasoning, sea salt and pepper to taste.
  6. Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose. Place foil pouches in a single layer on a baking sheet.
  7. Bake in preheated oven until salmon is cooked through, about 25 - 30 minutes.
  8. Unwrap and serve warm over rice.