Slow-Baked Salmon with Asparagus, Olives & Lemon Butter

Preheat the oven to 160°C to ensure a gentle, slow baking process that keeps the salmon tender.

💡 Use an oven thermometer to confirm the exact temperature, as slow baking relies on precision.

• 600 g salmon fillet⇄
• 32 spears asparagus spears⇄
• 32 halves Kalamata olives⇄
• 4 tbsp olive oil⇄
• 1 tsp salt⇄
• 0.5 tsp black pepper⇄

Place salmon fillets in the center of a large baking tray. Arrange asparagus spears around the salmon and scatter halved olives over everything. Drizzle olive oil evenly over the asparagus and season all components with salt and pepper.

💡 Snap off the woody ends of asparagus by bending near the base; they’ll naturally break at the right spot.

Bake at 160°C for 22-25 minutes, until the salmon is silky and just opaque in the center, and the asparagus is tender but still vibrant green.

💡 Check the salmon at 22 minutes by gently pressing the center; it should feel slightly soft for a tender result.

• 4 tbsp butter⇄
• 2 tsp lemon zest⇄
• 2 tbsp lemon juice⇄

While the salmon rests for 2 minutes after baking, melt butter in a small pan over low heat. Add lemon zest and juice, swirling for 30 seconds until fragrant and combined.

💡 Use a microplane for zesting to avoid bitter pith and get a fine texture that blends smoothly into the butter.

• 4 sprigs fresh dill⇄

Transfer salmon, asparagus, and olives to plates. Spoon the warm lemon butter over the salmon and garnish with fresh dill sprigs for a bright finish.

💡 Serve immediately to enjoy the lemon butter at its warmest and most aromatic.