dinnerpescatarianMediterranean

Slow-Baked Salmon with Asparagus, Olives & Lemon Butter

Name: Slow-Baked Salmon with Asparagus, Olives & Lemon Butter
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 600 g salmon fillet; 32 spears asparagus spears; 32 halves Kalamata olives; 4 tbsp olive oil; 1 tsp salt; 0.5 tsp black pepper; 4 tbsp butter; 2 tsp lemon zest; 2 tbsp lemon juice; 4 sprigs fresh dill

25 min 4 servings 712 kcal

A delicate, nutrient-rich dinner featuring silky slow-baked salmon paired with tender asparagus and briny Kalamata olives, finished with a zesty lemon butter.

Ingredients

600 g salmon fillet
32 spears asparagus spears
32 halves Kalamata olives
4 tbsp olive oil
1 tsp salt
0.5 tsp black pepper
4 tbsp butter
2 tsp lemon zest
2 tbsp lemon juice
4 sprigs fresh dill

Nutrition

Calories712kcal

Protein39g

Carbs3g

Fat50g

Fiber1g

Instructions

1Preheat the oven to 160°C to ensure a gentle, slow baking process that keeps the salmon tender.
2Place 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.
3Bake 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.
4While 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.
5Transfer salmon, asparagus, and olives to plates. Spoon the warm lemon butter over the salmon and garnish with fresh dill sprigs for a bright finish.

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