# What you'll need:
→ Fish & Marinade
01 - 1 full salmon fillet (about 1.2–1.5 lbs / 550–700 g), skin-on, pin bones removed
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon freshly ground black pepper
05 - 2 cloves garlic, minced
06 - Zest and juice of 1 large lemon
07 - 2 tablespoons fresh dill, chopped (plus extra for garnish)
→ Vegetables
08 - 1 lb (450 g) asparagus, woody ends trimmed
09 - 1 tablespoon olive oil
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
→ Garnish
12 - Lemon slices
13 - Extra dill
# Directions:
01 - Preheat the oven to 400°F (200°C). Line a large baking tray with parchment paper or foil for easy cleanup.
02 - In a small bowl, combine 2 tablespoons olive oil, garlic, lemon zest, lemon juice, dill, 1 teaspoon salt, and ½ teaspoon pepper.
03 - Place the salmon fillet skin-side down in the center of the prepared tray. Pat dry with paper towels.
04 - Brush the salmon generously with the lemon-dill mixture.
05 - Arrange the asparagus spears around the salmon. Drizzle with 1 tablespoon olive oil, then season with ½ teaspoon salt and ¼ teaspoon pepper. Toss lightly to coat.
06 - Lay lemon slices on top of the salmon.
07 - Roast in the preheated oven for 18–20 minutes, or until the salmon is just cooked through and flakes easily with a fork, and the asparagus is tender.
08 - Remove from oven. Garnish with extra chopped dill and serve immediately.
