Baked Wild Salmon with Asparagus

Serve 2
Cook 15 minutes


2 pcs Refine Seafood Raw Salmon Fillet (cut 1 fillet into 3)
1 pound fresh asparagus, ends trimmed
fresh chopped parsley, for garnish
lemon slices, cut into half moons
Lemon juice
30g Butter,room temperature
6pcs small tomato(cut to half)
2 clove Garlic (minced)
salt and pepper


  1. Preheat oven to 200˚C.
  2. Lightly butter a 9×13 baking dish.
  3. Layer asparagus and small tomato in the baking dish; lightly coat asparagus with cooking spray, season with salt and pepper, and toss to combine.
  4. Arrange salmon fillets over the asparagus and set aside.
  5. In a small bowl combine ¼ butter,1tsp lemon juice, 1tsp Parsley, Garlic ,and pepper; mash with a fork to create a paste.
  6. Rub the salmon fillets all over with the paste.
  7. Top each fillet with lemon slices.
  8. 200˚C Bake for 12 to 15 minutes
  9. Squeeze some lemon juice over the salmon, and serve.

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