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Baked salmon with lemon, thyme and asparagus

Name: Baked salmon with lemon, thyme and asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 x 175g skinless salmon fillets; 1/4 cup (60ml) extra virgin olive oil; 1 lemon, thinly sliced; 4 fresh thyme sprigs; 2 teaspoons Dijon mustard; 1 tablespoon white wine vinegar; 3 teaspoons chopped fresh tarragon (see note); 1/2 teaspoon caster sugar; 2 bunches asparagus, trimmed

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Baked salmon with lemon, thyme and asparagus

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by Louise Pickford

Food stylist and author

Oct 03, 2015

The crisp texture of blanched asparagus plays with the succulent salmon to create a winning meal.

4 x 175g skinless salmon fillets
1/4 cup (60ml) extra virgin olive oil
1 lemon, thinly sliced
4 fresh thyme sprigs
2 teaspoons Dijon mustard
1 tablespoon white wine vinegar
3 teaspoons chopped fresh tarragon (see note)
1/2 teaspoon caster sugar
2 bunches asparagus, trimmed

Method

1.

Heat oven to 220°C. Lay four 30cm squares of baking paper on 2 baking trays. Place a salmon fillet on each, then top with lemon slices and a thyme sprig. Drizzle with 1 teaspoon oil and season. Fold the edges of the paper together to form well-sealed parcels. Bake for 15 minutes until cooked through.
2.

Meanwhile, whisk the mustard, vinegar, tarragon, sugar and remaining oil in a jug. Season, then set the dressing aside.
3.

Blanch the asparagus in a pan of lightly salted boiling water for 2 minutes until just tender. Drain well, then keep warm.
4.

Arrange the salmon and blanched asparagus on plates, drizzle with the tarragon dressing and serve.