Ingredients

The following ingredients have 2 Servings
  • 1 cup fresh parsley (torn) 
  • 2 teaspoons dried dill (or 2 Tablespoons freshly chopped)
  • 2 small garlic cloves
  • 2 teaspoons capers (see notes) 
  • 1/3 cup olive oil
  • 2-3 Tablespoons non dairy milk/cream, regular cream, or Greek yogurt
  • 1 teaspoon honey
  • 1/4 teaspoon kosher salt
  • Splash of lemon juice
  • Salt and pepper to taste
  • 18-20 oz Atlantic salmon fillet (skin removed and sliced into 4-6 oz portions or 3-4 fillets)
  • 1 lb asparagus (trimmed)
  • 1/2 Tablespoon olive oil
  • Salt and pepper to taste
  • 1/4 cup parmesan cheese (grated, optional. Omit for dairy free.) 
  • Lemon slices (for garnish)

Instruction

  • Prepare garlic and herb sauce: Combine all ingredients in a food processor or blender and blend until smooth. After blending, adjust salt and pepper to taste.
  • Preheat oven to 400F. Grease a baking sheet well or line with parchment paper sized to fit the sheet. Set aside.
  • Arrange sheet pan: Place salmon filets down the center of the baking pan and align asparagus spears around filets. Drizzle ½ tablespoon olive oil over asparagus. Sprinkle salmon and asparagus with a pinch of kosher salt and pepper.
  • Brush each salmon filet with 1/2 to 1 tablespoon of herb sauce each. Garnish each filet with lemon slices. Drizzle a splash of lemon juice over the asparagus spears.
  • Bake for 10 -14 minutes, or 10 minutes per inch of salmon thickness. Thicker salmon will take closer to 14 minutes to cook through.
  • Remove sheet pan from the oven and sprinkle grated parmesan over salmon (and asparagus) if desired. *optional*
  • Set the oven to Broil and broil sheet pan for 1-3 minutes or until salmon and parmesan are flaky and golden. (Broiling temperatures vary; 500- 550F is ideal.)
  • Let salmon filet rest 5 minutes before garnishing with extra chopped herbs (optional) and serving.
  • Leftover sauce may be used for dipping, just use a separate brush than the one used for coating raw salmon.