Roasted Salmon and Asparagus Traybake with Lemon
Salmon and asparagus roast together on one tray until the asparagus tips char and the salmon flakes, then get a bright lift of lemon zest and juice at the end. A high-protein dinner with almost no cleanup.
- Total
- 36 min
- Prep 8 · Cook 28
- Serves
- 1
- Difficulty
- Easy
You'll practice: Roasting · Zesting
- Savory
- Oven
Instructions
-
Set a rack in the middle of the oven and heat it to 220°C. Line a rimmed baking tray with parchment paper.
~12 min
-
Snap the woody ends off the asparagus and lay the spears in a single layer on the lined tray. Drizzle with 1 tbsp water, then sprinkle with 0.25 tsp salt and 0.125 tsp pepper and turn the spears to coat.
~3 min
A splash of water creates steam that helps the asparagus cook through before its tips scorch.
-
Roast the asparagus until the spears are just tender and the tips begin to crisp, about 6 minutes.
~6 min
Pre-roasting the asparagus gives it a head start so it finishes at the same time as the salmon.
If the asparagus spears are thick, give them 2 extra minutes before the salmon goes on so both finish at the same time.
Roasting Roast at high heat with space between pieces so they brown instead of steam. Watch for asparagus tips to crisp and salmon to flake at 63°C.
-
Pat the salmon dry with paper towel and set it on the tray beside the asparagus. Season the fish with the remaining 0.25 tsp salt and 0.125 tsp pepper. Cut the butter into small pieces and scatter them over the salmon and asparagus.
~3 min
Drying the salmon helps the butter and seasonings adhere and prevents steaming, so the fish roasts rather than poaches.
-
Return the tray to the oven and roast until the salmon is opaque and flakes when nudged with a fork, and an instant-read thermometer in the thickest part reads 63°C, 8 to 10 minutes depending on thickness.
~10 min
Salmon flakes and reaches 63°C when its proteins have set, which keeps it moist; overcooking squeezes out moisture.
Pull the tray when the salmon hits 63°C; it carries over and stays moist, while a few extra minutes turns it chalky.
Roasting Roast at high heat with space between pieces so they brown instead of steam. Watch for asparagus tips to crisp and salmon to flake at 63°C.
-
Zest the lemon over the salmon and asparagus, then squeeze half the lemon over the whole tray. Serve right away, with the remaining lemon half cut into wedges.
~2 min
Lemon zest and juice add bright acidity that cuts the richness of the salmon and butter.
Zesting Zest only the colored peel, avoiding the bitter white pith. Use light pressure and turn the lemon as you go.