# What You Need:
→ Fish & Produce
01 - 4 skin-on salmon fillets, approximately 5.3 oz (150 g) each
02 - 1 bunch asparagus, about 14 oz (400 g), woody ends trimmed
03 - 1 lemon, thinly sliced
04 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
→ Marinade & Seasoning
05 - 2 tablespoons olive oil
06 - 3 garlic cloves, minced
07 - 1 teaspoon lemon zest
08 - 2 tablespoons fresh lemon juice
09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper
11 - ¼ teaspoon crushed red pepper flakes (optional)
# How To Make:
01 - Set the oven to 400°F and line a large baking sheet with parchment paper or aluminum foil.
02 - In a small bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, salt, black pepper, and crushed red pepper flakes if using.
03 - Place the salmon fillets skin-side down on one half of the baking sheet and arrange asparagus spears alongside.
04 - Brush the lemon-garlic mixture generously over the salmon and asparagus, then lay lemon slices atop the salmon fillets.
05 - Bake in the preheated oven for 15 to 18 minutes until the salmon easily flakes with a fork and the asparagus is tender-crisp.
06 - Remove from oven, sprinkle with chopped parsley, and serve immediately.
