Roasted Salmon with lemon pepper & garlic Parmesan Asparagus

This recipe for Roasted Salmon is a perfect dish when entertaining as it is one pot, though I did add some small roasted new potatoes, it takes no time to prepare and cook and it looks impressive!

I found it on a fabulous website, Cooking Classy (click here) which is well worth visiting for some inspiration in your cooking. I don’t know about you but I love cooking but I find deciding on what to cook the hardest part.

Roasted Salmon & Asparagus with lemon, pepper, garlic and Parmesan

Recipe by Cooking Classy, tried by AnnabelCourse: Main Meals, RecipesCuisine: BritishDifficulty: Easy


Prep time


Cooking time



This recipe but it is my go-to summer lunch party dish at this time of year. It requires little preparation and you can pop it in the oven as your guests are having a drink and chatting or having a starter if you are serving one.


  • 675g salmon, skin on*

  • 2½ Tbsp olive oil, divided

  • 1 tsp lemon zest

  • 1 tbsp fresh lemon juice

  • 4 cloves garlic, minced, divided

  • 1 tsp dijon mustard

  • ¾ tsp onion powder

  • ½ tsp each salt and fresh cracked black pepper, plus more for asparagus

  • ½ lemon, thinly sliced (optional)

  • 675g – 900g asparagus (medium or thin spears), tough ends trimmed

  • 50g finely shredded parmesan


  • Preheat the oven to 200 ℃. Line a rimmed 40 cm by 30 cm baking dish with parchment paper. Place salmon in the centre of the pan (or see *note below).
  • In a mixing bowl whisk together 1½ Tbsp olive oil, the lemon zest, lemon juice, 2 cloves of garlic, dijon, and onion powder. Brush evenly over the top of the salmon then sprinkle with ½ tsp salt and pepper (add more pepper to taste if desired). Top with lemon slices.
  • Toss asparagus with remaining 1 Tbsp olive oil, remaining 2 cloves garlic and season with salt, then place around salmon. Bake in preheated oven for 10 minutes. Remove from oven, toss asparagus then sprinkle asparagus with parmesan. Return to oven and bake until salmon has cooked through, about 5 – 10 minutes longer. Cut salmon into portions. Serve warm.

Cook’s Tip

  • *If fillet is wide, you can cut into 2 – 4 portions and place them near upper portion of the baking dish, then place asparagus on lower portion of baking dish.

Check out our other tried and tasted salmon recipes here

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5 years ago

This looks delicious but I wonder if anyone has any tips about where to buy good salmon? Genuine wild salmon caught in British rivers is a total rarity and I find that farmed salmon, even ‘sustainably farmed’, is over-oily and poorly flavoured. Any advice greatly appreciated!

Love the blog, by the way!

5 years ago

Did this on Sunday but used chicken legs instead (for 14 people so roasted on one layer for 40 mins at 200′). Left the skin on and it went deliciously crispy. Scrummy!