Salmon with lemon butter and asparagus

Name: Salmon with lemon butter and asparagus
Total time: 20 min
Cuisine: British
Ingredients: 2 salmon fillets, skin on; 200g asparagus, woody ends snapped off; 1 tbsp olive oil; 40g butter; 1 lemon, zested and cut into wedges; 1 tbsp fresh dill, chopped; 0.5 tsp salt; 0.25 tsp ground black pepper

Roasted salmon fillets and asparagus with a quick lemon and dill butter. Looks smart, takes one tray and about 20 minutes.

Time20 min
LevelEasy
Costabout £4.50 a head
Oven200°C (180°C fan)

2 servings

Ingredients

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2salmon filletsskin on
200 gasparaguswoody ends snapped off
1 tbspolive oil
40 gbutter
1lemonzested and cut into wedges
1 tbspfresh dillchopped
½ tspsalt
¼ tspground black pepper

Method

1
Heat the oven to 200°C (180°C fan). Put the asparagus on a baking tray, toss with the oil and a pinch of salt and push to the sides.
2
Place the salmon skin side down in the middle. Season with salt and pepper.
3
Roast for 12 to 14 minutes, until the salmon flakes easily and the asparagus is tender.
13 min
4
Meanwhile, melt the butter in a small pan with the lemon zest, then stir in the dill.
5
Spoon the lemon butter over the salmon and serve with lemon wedges.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.