Salmon and asparagus tray bake
Baking salmon on a tray is an easy, hands-off way of cooking this popular protein. Here, we season it with a simple spice blend and bake it with lemony asparagus for a super flavourful result.
3 bunch(es), (480g), ends trimmed
Fresh lemon rind
1 tsp, finely grated
500 g, (4 x 125g fillets)
Garlic powder or flakes
½ tsp, (powder)
1 x 3 second spray(s)
- Preheat oven to 220°C. Place asparagus in a roasting pan. Lightly spray with oil and season with salt and pepper. Add lemon rind and toss to coat.
- Arrange salmon fillets over asparagus. Combine cumin, garlic powder, paprika, ¼ teaspoon salt and ¼ teaspoon black pepper in a small bowl. Sprinkle spice mix over salmon.
- Roast for 12-15 minutes, until asparagus is crisp-tender and fish flakes easily when tested with a fork. Serve.
PREP TIP: Instead of cutting each asparagus spear one at a time, keep the rubber band around the bunch to hold the spears together as you trim off the ends with one stroke of your knife. TO REFRIGERATE: Store any leftovers in a reusable container for up to 2 days. Delicious served cold with a leafy salad and a squeeze of lemon juice for an easy lunch.