Ingredients
– Salmon fillets
– 1 bunch asparagus, trimmed
– 1 lemon, thinly sliced
– 2–3 tbsp arapelli Organic EVOO (for asparagus)
– Salt and ground black pepper to taste
– 1 clove garlic, grated
– 1 tbsp fresh dill, chopped
– 3–4 tbsp Carapelli Organic EVOO (for dressing)
Directions
1 Preheat the oven to 375°F (190°C).
2 Season the salmon fillets with salt and pepper.
3 Toss the asparagus with 2–3 tablespoons of olive oil and a pinch of salt.
4 Place the salmon and asparagus in a large baking dish. Arrange lemon slices on top of the salmon.
5 Bake for about 22 minutes, depending on the thickness of the salmon and asparagus.
6 Meanwhile, mix the grated garlic and chopped dill.
7 Heat 3–4 tablespoons of olive oil and pour it over the garlic and dill, letting it cook slightly.
8 Once the salmon is done, serve immediately with the asparagus and drizzle the garlic-dill dressing on top.
2 Season the salmon fillets with salt and pepper.
3 Toss the asparagus with 2–3 tablespoons of olive oil and a pinch of salt.
4 Place the salmon and asparagus in a large baking dish. Arrange lemon slices on top of the salmon.
5 Bake for about 22 minutes, depending on the thickness of the salmon and asparagus.
6 Meanwhile, mix the grated garlic and chopped dill.
7 Heat 3–4 tablespoons of olive oil and pour it over the garlic and dill, letting it cook slightly.
8 Once the salmon is done, serve immediately with the asparagus and drizzle the garlic-dill dressing on top.
