BAKED SALMON WITH ASPARAGUS, LEMON + DILL
I used to be a huge South Park fan, and my favorite episode was when Stan’s dad becomes obsessed with the Food Network, cooks up a storm, then walks away from the dishes saying “Ok, I cooked so you guys do the dishes!” If only that was real life!
In reality, there are dishes to do no matter who cooks, which can often make the idea of whipping up a healthy, home cooked meal even more daunting. Personally, I often have a tough time enjoying my meal if I know a pile of dirty pots and pans are waiting for me as soon as I finish.
That’s why I’m always concocting ways to cook while creating the least possible amount of dirty dishes. And just like my Fall Sheet Pan Supper, my Baked Salmon With Asparagus, Lemon and Dill comes with minimal dishwashing. So minimal, in fact, that you might be able to use the “I cooked so you do the dishes” line and get away with it! All you need is one pan and 30 minutes.
Five Fresh and Healthy Ingredients
I subscribe to Butcher Box, and they had a special on salmon a couple months ago so I have a freezer filled with six or seven pounds of fresh-frozen fish. To make this recipe, I defrosted four filets of equal size and thickness. While I love the tail pieces, I find them better for searing than baking. But that’s just a matter of personal preference – feel free to use what you’ve got!
I’m also making the best of the tail end of asparagus season, scooping up big bunches whenever I see them on sale. I prefer stalks of medium thickness – about 1/4 inch diameter, I find the thick ones can be mushy or tough depending on how they’re grown, and the thin ones burn if you don’t watch them carefully enough. And this recipe is all about not having to babysit the oven!
The two main ingredients get dressed in savory fresh dill, and heart-healthy extra virgin olive oil, produced right here in California. You’ll notice that I used a relatively low cooking temperature for this recipe (350 F) because of EVOO’s low smoke point. If you prefer your salmon and veggies browned, you can use avocado oil, up the temperature to 425, and cook for just 15-20 minutes. Personally, I prefer the rich flavor of the olive oil as it pairs with the other ingredients.
And can you use dried dill? Certainly! Just use about a quarter as much.