When you want a light meal, the best solution is to bake salmon with asparagus and cherry in the oven. These products are simply created for each other, their tastes are so harmoniously combined. From spices, only Italian herbs and rosemary are enough!
Ingredients
- Salmon (fillet) – 500 g
- Asparagus - 400 g
- Cherry tomatoes - 1 twig
- Lemon - half
- Lemon juice - 2 tsp.
- Olive oil - 3 art.l.
- Rosemary (for submission) – 1 twig
- Italian herbs - 0,5 tsp.
- Sea salt - 0,5 tsp.
Step-by-step cooking recipe
Rinse the salmon fillet under running water and dry with a paper towel.
Rub the fish thoroughly with Italian herbs and salt. Remove to the side for 10 minutes so that the spices soak the fillet.
Add 1 tsp lemon juice, half of olive oil and once again lubricate everything thoroughly.
Rinse the asparagus, remove the lower tips and put them on a paper towel to dry.
Cover the baking sheet with foil and brush with a drop of olive oil. Lay out the asparagus and tomatoes. Sprinkle with salt, sprinkle with the remains of lemon juice and oil.
Lay out the salmon next to it. Cover everything tightly with foil and send it to a preheated 180 degree oven for 10 minutes.
Carefully remove the foil and bake for another 5 minutes until golden brown. When serving, put the fish on top of the asparagus, add rosemary and lemon cut into half slices.
