Ingredients:

  • 4 Salmon Fillets (about 6 oz / 170g each, skin on or off)
  • 3 Tbsp (45ml) Extra Virgin Olive Oil
  • 2 Tbsp Fresh Lemon Juice
  • 1 Tbsp Fresh Dill, finely chopped
  • 1 tsp Dijon Mustard
  • 1/2 tsp Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • Pinch of smoked paprika
  • 1 lb (450g) Asparagus, tough ends snapped off
  • 1 Tbsp Extra Virgin Olive Oil (for asparagus)
  • 1/4 tsp Sea Salt (for asparagus)
  • Freshly ground Black Pepper (for asparagus)
  • Lemon wedges, for garnish
  • Extra fresh dill sprigs, for garnish

Instructions:

  1. Set your oven rack to the second-highest position (about 4-5 inches from the broiler element) and preheat the broiler to high. Line a sturdy baking sheet with parchment or foil.
  2. Toss the trimmed asparagus spears on one side of the prepared baking sheet with 1 Tbsp olive oil, salt, and pepper. Set aside.
  3. In a small bowl, combine the 3 Tbsp olive oil, lemon juice, chopped dill, Dijon mustard, salt, pepper, and paprika. Whisk well until slightly emulsified.
  4. Pat the salmon fillets thoroughly dry with kitchen paper. Place them skin-side down (if applicable) on the other side of the baking sheet, leaving space between them and the asparagus. Brush or spoon the marinade evenly over the top surface of the salmon.
  5. Place the baking sheet under the hot broiler. Cook for 8–12 minutes, checking carefully after 6 minutes. The salmon is done when it flakes easily and is opaque throughout (145°F/63°C).
  6. Carefully remove the sheet pan from the oven. Let the salmon rest for 2 minutes. Serve immediately with the roasted asparagus and a fresh squeeze of lemon.