- 1 lb (450 g) salmon, skin on, cut into 4 portions
- Olive oil cooking spray
- 2 medium lemons (1 sliced, and 1 juiced)
- 3 tbsp extra virgin olive oil, divided
- ½ tsp kosher salt
- Several “grinds” of black pepper — plus additional to taste
- Optional: finely chopped fresh herbs of choice (thyme or basil work well)
- 1 lb (450 g) baby asparagus, trimmed
- ½ cup (75 g) brined pickles, chopped
Let salmon sit at room temp for about 10 minutes while you prepare your other ingredients.
Preheat your oven to 375ºF (175ºC) and tear off 4 pieces of aluminum foil that, folded, will be large enough to hold a piece of salmon.
Lightly coat the foil with cooking spray, then place a salmon portion on each. Take 1 tbsp of olive oil and drizzle each portion with a small amount. Arrange lemon slices over the top, along with a sprinkle of salt, pepper, and optional herbs.
Fold the sides of the aluminum foil over the top of the salmon so each is completely enclosed. Leave some room inside for air to circulate.
Bake for 15-20 minutes, until the salmon is fully cooked (thicker salmon cuts might take a bit longer). It should flake when done.
While that cooks, slice your asparagus into thin diagonal strips. Place in a bowl and toss with 2 tbsp olive oil, lemon juice, and salt & pepper.
Meanwhile, chop the pickles.
To serve, divide the asparagus salad and salmon among 4 plates, and top each with a 2 tbsp of pickles (or to taste).
I hope you enjoy this! It’s DELICIOUS!!!!!!
