Roasted Salmon is one of the easiest, quickest and most versatile recipes you can make. Not to mention delicious and healthy. The variations to this basic recipe are endless.
For me, there are two keys to success with roasted salmon: fresh fish and not overcooking it. I look for moist, vibrant, non-gaping, non-bruised flesh. I like my salmon on the medium rare side, but realize many people don’t. Regardless, check the done-ness toward the end of the cooking time to ensure it isn’t overcooked and dry (yuck). The fish should flake easily. I take a peak by separating a little piece and peering inside about 1/2 inch. If it’s starting to get opaque and separates easily, but still has a little bit of rareness to it, I take it out of the oven.
I combined roasted salmon and asparagus in this recipe because it’s a great pairing and it’s all cooked at the same time in one pan. You can, of course, skip the asparagus and choose any other sides you like. I tend to make generous servings, in this case 1/2 pound per person.
Tips and Variations
- Change or enhance the flavours by adding dill, parsley, basil, tarragon or thyme before roasting
- Serve the roasted salmon and asparagus with different sauces on the side or drizzled on top. Examples are: a balsamic glaze; pesto; a mayo-hot mustard combination.
- For asparagus, break off the end of each spear by snapping at it’s natural breaking point. This will get rid of the woody end part.