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⇄

1. 1.Place salmon fillets in the center of a large baking tray.
2. 2.Arrange asparagus spears around the salmon and scatter halved olives over everything.
3. 3.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.

1. 1.Bake at 160°C for 22-25 minutes, until the salmon is silky and just opaque in the center.
2. 2.The asparagus should be 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⇄

1. 1.While the salmon rests for 2 minutes after baking, melt butter in a small pan over low heat.
2. 2.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⇄

1. 1.Transfer salmon, asparagus, and olives to plates.
2. 2.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.