Roasted Salmon & Asparagus with Lemon Oil
- 4 6- to 8-oz. skin-on salmon fillets (preferably about 1 inch thick)
- 1 large lemon
- 20 thin stalks asparagus (10 to 12 oz.), trimmed
- 3 Tbs. extra-virgin olive oil, plus more for the pan
- Kosher salt and freshly ground black pepper
Set a rack in the center of the oven and heat the oven to 450°F. Finely grate the zest from the lemon, preferably with a rasp-style grater. In a small bowl, combine the zest with 2 Tbs. of the oil. Cut the lemon in half and set aside. On one side of a heavy, rimmed baking sheet, toss the aspara...