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Cooking 101
This super simple dinner makes silky, flavor packed salmon that’s a breeze to cook. Our sauce does all the seasoning, so all you have to do is turn on the oven and put the ingredients together. This salmon also makes great leftovers for stopping salads and grain bowls, but we doubt you’ll have leftovers!
Chef Tip: For slow roasting methods, you don’t need the salmon skin, but don’t sweat it the filets are skin-on.
1 (2lb) skinless salmon fillet, preferably center cut
Olive oil
1 lime, zested and juiced
1 bunch asparagus, woody stems trimmed
Flaky salt
Preheat your oven to 300°F while you let the salmon temper for 10 minutes
Add a glug of olive oil to a cast iron pan. Lay the salmon in and rub it all over with ½ pouch of the Harissa and the lime juice. Then drizzle it with another glug of olive oil. Roast the salmon for about 15 minutes
Take the sheet tray out of the oven and spread the asparagus on the same sheet tray. tossing it with a glug of olive oil and a pinch of salt using a pair of tongs
Pop the pan back into the oven allowing it to cook till the asparagus is tender and a knife easily cuts through the salmon
Once ready, season the salmon with the flaky salt and the lime zest. Serve immediately
This recipe also goes well with Tangy BBQ and Red Pepper Romesco.
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1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
Nutrition (per serving)
Calories = 620
Total fat = 39g
Total carbohydrates = 4g
Fiber = 2g
Protein = 58g
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