# What You'll Need:
→ Fish & Marinade
01 - 1.3 lb salmon fillet, skin-on, pin bones removed
02 - 2 tablespoons extra-virgin olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 2 cloves garlic, minced
06 - Zest and juice of 1 large lemon
07 - 2 tablespoons fresh dill, chopped (plus extra for garnish)
→ Vegetables
08 - 1 lb asparagus, woody ends trimmed
09 - 1 tablespoon extra-virgin olive oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Garnish
12 - Lemon slices
13 - Extra chopped dill
# Directions:
01 - Preheat the oven to 400°F and line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a small bowl whisk together 2 tablespoons olive oil, minced garlic, lemon zest and juice, chopped dill, 1 teaspoon sea salt and 1/2 teaspoon black pepper until combined.
03 - Pat the salmon fillet dry with paper towels and place skin-side down in the center of the prepared baking sheet.
04 - Brush the lemon-dill mixture evenly across the top of the salmon so the surface is well coated.
05 - Arrange asparagus spears around the salmon, drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; toss gently to coat.
06 - Lay lemon slices over the salmon to infuse flavor during roasting.
07 - Roast in the preheated oven for 18 to 20 minutes, until the salmon flakes easily with a fork and the asparagus is tender-crisp.
08 - Remove from the oven, garnish with extra chopped dill, and serve immediately.
