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PdfA quick, vibrant, and healthy one-pan meal featuring tender salmon fillets and roasted asparagus, coated in a savory lemon-dill garlic-Dijon marinade and topped with briny capers.
Ingredients
Preheat your oven to 400°F (204°C) and grease center of glass baking dish
In a small bowl, whisk together the minced garlic, Dijon mustard, lemon juice, dried spices and olive oil.
Place the salmon fillets skin-side down in center of baking dish. Spoon the marinade mixture evenly over the top of the fish.
Arrange the asparagus spears in a single layer around the edge of the baking dish. Drizzle them with remaining marinade then season with salt and black pepper.
Scatter the capers evenly over both the salmon fillets and the asparagus spears.
Bake uncovered for 12 to 15 minutes, until the salmon is opaque and flakes easily with a fork (internal temperature of 145°F) and the asparagus is tender-crisp.