Sun Dried Tomato Lemon Baked Salmon And Asparagus Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.In a small bowl, mix together the sun-dried tomatoes, lemon juice, olive oil, garlic, salt, and pepper.
• STEP 3.Place the salmon fillets on the prepared baking sheet and brush the sun-dried tomato mixture over the top.
• STEP 4.Arrange the asparagus spears around the salmon on the baking sheet.
• STEP 5.Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the asparagus is tender.
• STEP 6.Serve the salmon and asparagus hot, garnished with fresh lemon slices.
• STEP 7.Enjoy!

Cooking Tips

• Make sure to pat the salmon fillets dry before brushing them with the sun-dried tomato mixture to ensure a crispy crust.
• If you prefer your asparagus to be more tender, you can blanch it in boiling water for a few minutes before roasting.
• Feel free to add some grated Parmesan cheese on top of the salmon and asparagus before baking for an extra savory touch.

Storage and Serving

• Leftover salmon and asparagus can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the salmon and asparagus in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the reheated dish with a side of rice or quinoa for a complete meal.