One-Pan Lemon Salmon

Salmon is the dinner I cook when I want something quick, healthy, and put together with almost no thought. Twenty-five minutes, one tray, and the only washing-up is the pan you melted the butter in.

Asparagus is what I use most often, but green beans or broccolini both work without changing the timing.

Ingredients

Instructions

1. Heat the oven to 200°C (400°F).
2. Toss the asparagus with 2 tablespoons of olive oil, salt and pepper on a large rimmed baking tray. Spread to the edges.
3. Pat the salmon dry, rub with the remaining olive oil, and season. Nestle the fillets among the asparagus.
4. Roast for 12–15 minutes, until the salmon flakes easily and the asparagus is just tender.
5. While the tray is in the oven, melt the butter in a small pan with the garlic. Cook gently for 1 minute, then stir in the lemon zest and juice.
6. Spoon the garlic butter over the salmon and asparagus, scatter with parsley, and serve with lemon wedges.

Cooking tips

• Salmon is done when it flakes but still looks slightly translucent in the middle — it carries on cooking off the heat.
• Thick fillets need closer to 15 minutes; thin tails closer to 10.
• Leftover salmon is great flaked into a grain bowl or a wrap for lunch.

More like this

For more from this section, browse our main dishes recipes or the full collection.