Roasted Salmon & Asparagus with Lemon Oil

Roasted Salmon & Asparagus with Lemon Oil
Photo by Scott Phillips

Ingredients

  • Kosher salt and freshly ground black pepper
  • 3 Tbs. extra-virgin olive oil, plus more for the pan
  • 20 thin stalks asparagus (10 to 12 oz.), trimmed
  • 1 large lemon
  • 4 6- to 8-oz. skin-on salmon fillets (preferably about 1 inch thick)

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...

View full recipe at Fine Cooking

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