Cooking Instructions
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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Juice and zest 2 of the
Lemons (3)
, and slice the other Lemon into thin slices. Finely mince
Garlic (1 clove)
.
Step 3
Prepare Marinade in a small bowl by whisking together the lemon juice and zest, chopped garlic,
Olive Oil (45 mL)
,
Dijon Mustard (30 g)
,
Dried Dill Weed (1 g)
,
Paprika (2 g)
,
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 4
Line a large rimmed baking sheet with parchment paper. Lay
Asparagus (905 g)
on the baking sheet and toss with
Olive Oil (30 mL)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Push asparagus to either edge of the sheet.
Step 5
Place the
Salmon Fillets (680 g)
in the center of the sheet and brush on half of the marinade. Lay the lemon slices on top of the salmon and on asparagus.
Step 6
Bake in the oven and cook for 10-15 minutes, until the salmon is opaque pink. To serve, portion Salmon into 4 pieces, plate with the asparagus and then drizzle the remaining marinade over the top.
