Nutrition per serving may change if servings are adjusted.
1 pound fresh or frozen salmon fillets with skin
2 tablespoons snipped fresh Italian (flat leaf) parsley
2 teaspoons finely shredded lemon peel
¼ teaspoon coarsely ground black pepper
1 pound fresh asparagus spears, trimmed and cut into 2-inch pieces
1 teaspoon olive oil
⅛ teaspoon salt
1 clove garlic, minced
Lemon wedges (optional)
Thaw fish, if frozen. Line a large shallow roasting pan with foil and place pan in a cold oven; heat oven to 450°F. Meanwhile, in a small bowl combine parsley, lemon peel, and pepper. Remove half of the parsley mixture and set aside. Cut salmon into 4 portions. Rub remaining half of mixture over skinless tops of salmon portions.
In a medium bowl combine asparagus, olive oil, and salt. Remove roasting pan from oven. Place fish portions, skin side down in the pan. Place asparagus in a single layer in the pan around the fish. Return pan to oven. Roast for 14 to 16 minutes or until fish flakes easily when tested with a fork and asparagus is crisp-tender.
Add minced garlic to reserved parsley mixture. Sprinkle over cooked fish. Serve with asparagus and lemon wedges.