Ingredients
4 salmon fillets (6 oz each)
1 bunch asparagus (about 12 stalks)
1/2 cup Kalamata olives
2 lemons (1 sliced, 1 juiced)
3 tablespoons olive oil
3 cloves garlic (minced)
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat oven to 400°F (200°C)
Line a baking sheet with parchment paper
Toss asparagus with 1 tablespoon olive oil, salt, and pepper
Arrange asparagus on the sheet pan
Place salmon fillets over asparagus
Scatter olives around the salmon
In a small bowl, mix remaining olive oil, garlic, oregano, and lemon juice into a drizzle
Pour the mixture over salmon and add lemon slices on top
Roast for 15 minutes
Check doneness: salmon should be opaque in the center
Let rest 5 minutes before serving
Notes
For crisper asparagus, spread in a single layer.
Substitute lemon zest for extra brightness.
Serve with quinoa or couscous if desired.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Mediterranean Table
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg