Oven-Roasted Lemon-drizzled Salmon with Asparagus Recipe


I've finally found an easy, fuss-free salmon recipe that will save me the trouble of having to put up with the post-pan-fry greasy fish smell in the kitchen. 

If you ever find a slab of salmon in your fridge and you're short on time, whip out this recipe and you'll have dinner ready in 12 minutes!

(serves 3)

- 1 pack of baby asparagus, trimmed and sliced diagonally
- Salmon fillets, cut till about 1 inch thick
- Half a lemon, sliced thinly
- 2 cloves of garlic, minced
- 1 tablespoonful butter
- Italian herbs
- Salt and pepper
- Corn starch


1. Thaw the salmon and slice till each fillet is about an inch thick. Pat salmon dry with kitchen towel.

2. Rub salmon with butter, corn starch, italian herbs, lemon juice, salt and pepper.

3. Grease the baking pan lined with aluminium foil well with butter.

4. Preheat oven to 200°C.

5. In a bowl, toss asparagus with butter, garlic, salt and some lemon zest.

6. Combine the asparagus with the salmon in the baking pan and place them into the preheated oven.

7. Roast the salmon and asparagus for around 8 minutes, or until the salmon is cooked well. (When salmon flakes easily with a fork, it is done.) You may flip the salmon if the heating is uneven.

8. Sprinkle more lemon juice over the salmon and garnish with lemon slices to serve.

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