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A delicate, nutrient-rich dinner featuring silky slow-baked salmon paired with tender asparagus and briny Kalamata olives, finished with a zesty lemon butter.
This elegant dinner combines slow-baked salmon with asparagus and olives for a meal rich in omega-3 fatty acids, prebiotic fiber, and gut-supporting polyphenols. The low-temperature baking preserves the salmon's delicate texture and nutrients, while the lemon butter adds a bright, complementary finish. Perfect for a nourishing and flavorful evening meal.
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.
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.
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.
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.
