Salmon is a great source of protein and omega-3 fatty acids, and it’s also incredibly versatile, making it perfect for a speedy dinner.
Making quick, healthy and tasty dinners can be a challenge, but salmon is always a reliable choice. This nutrient-rich, flaky fish typically takes less than 15 minutes to prepare and never fails to impress.
Whether it’s tossed in a salad, stirred into pasta sauce or fried, it’s equally delicious served as a fillet with potatoes and veggies. Oven-baking your salmon gives a wonderful depth of flavour, and if you’re looking to elevate yours, there’s one ingredient you should consider.
The food gurus at Taste.com.au suggest spreading one delicious topping on your fillets before baking, which will infuse them with a fresh burst of flavour.
If you’ve been looking for a new quick weeknight dinner to add to your rotation, then this baked salmon with asparagus and crusty bread is ideal. It’ll emerge from the oven tasting ‘delicious’ if you smother it in one thing beforehand – lemon butter.
The combination of lemon and salmon is a match made in heaven, and when you throw garlic and butter into the mix, it forms a mouth-wateringly creamy topping that seeps the fish as you bake it in foil, reports the Express.
Plus, it’s all cooked in one pan, reducing the need for excessive washing up, and it’s ready in half an hour including prep time, making it perfect for those hectic evenings when you’re short on time to cook.
Here’s how you can make it at home.
Lemon butter salmon
Ingredients
- 40g butter
- One garlic clove, crushed
- Tsp tsp finely grated lemon rind
- Two bunches asparagus, trimmed
- Four skinless, boneless salmon fillets
- Two tbsp dill
- One lemon
- Four slices ciabatta, toasted
Method
Preheat your oven to 200°C/180°C fan. On a small chopping board or in a bowl, combine the butter, garlic and lemon rind, mashing with a fork until well mixed.
Tear off four 30cm square sheets of foil and line each with baking paper. Place the asparagus evenly among the centres of the paper. Top each pile with salmon and add a few spoonfuls of the lemon butter mix, seasoning with salt and pepper.
Fold the foil and paper to encase the filling and seal tightly. Place these onto a large baking tray and bake for 15-20 minutes, depending on your preferred salmon texture.
Afterwards, remove them from the oven, open up the parcels and sprinkle dill on top before serving with lemon wedges and warm crusty bread.
