This is a beautiful pairing, and very festive as well as healthy. Enjoy!
3/4 lb. (12 oz.) asparagus, ends trimmed
1 shallot, sliced or finely chopped onion
4 Tbsp. olive oil, divided
Salt and freshly ground pepper to taste
4 (¼-lb.) fillets center-cut salmon with skin
1 lemon, divided
2 Tbsp. Dijon mustard
1 tsp. dried dill or parsley
- Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or aluminum foil.
- Place the asparagus and shallot on the prepared baking sheet, drizzle with 1 tablespoon of the olive oil, and toss well. Spread them out, sprinkle them with salt and pepper to taste. Roast for 8 minutes.
- Season the salmon with salt and pepper to taste.
- Halve the lemon. Zest and juice one of the lemon halves into a small bowl. Add the remaining 3 tablespoons of olive oil, the mustard, and the dill. Set the mustard sauce aside. Slice the remaining half lemon into thin wheels for garnish and set aside.
- Remove the asparagus from the oven. Toss them on the baking sheet, then tuck the salmon, skin-side up, between the asparagus, ensuring there’s space between each fillet. Scatter the lemon wheels over the asparagus. Spoon the mustard sauce over the salmon and drizzle any remaining sauce over the asparagus.
- Roast for 8 to 10 minutes, depending on how thick your salmon is and how well you like it cooked; use a paring knife to peek inside and check for doneness; medium-rare salmon has a more translucent-pink center, and medium-well is more opaque. Serve immediately.