Name: Baked salmon with lemon, thyme and asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 4 x 175g skinless salmon fillets; 60ml olive oil; 1 lemon, thinly sliced; 4 fresh thyme sprigs; 11.80 gm Dijon mustard; 20.00 ml white wine vinegar; 3 tsp chopped fresh tarragon (see note); 2.50 gm caster sugar; 2 bunches asparagus, trimmed

Baked salmon with lemon, thyme and asparagus

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

"Asparagus and salmon make a perfect pairing for a delicious and satisfying meal."

Ingredients:

4 x 175g skinless salmon fillets
60ml olive oil
1 lemon, thinly sliced
4 fresh thyme sprigs
11.80 gm Dijon mustard
20.00 ml white wine vinegar
3 tsp chopped fresh tarragon (see note)
2.50 gm caster sugar
2 bunches asparagus, trimmed

Instructions:

1. Preheat the oven to 220°C. 2. Place four 30cm squares of baking paper on 2 baking trays. 3. Put a salmon fillet on each square of paper, top with lemon slices and a sprig of thyme. 4. Drizzle each fillet with 1 teaspoon of oil and season with salt and pepper. 5. Fold the edges of the paper together to create well-sealed parcels. 6. Bake in the preheated oven for 15 minutes or until the salmon is cooked through.
In a jug, blend together the mustard, vinegar, tarragon, sugar, and remaining oil until smooth. Season with salt and pepper to taste, and set the flavorful dressing aside.
Cook the asparagus in a pot of lightly salted boiling water for 2 minutes until tender. Drain thoroughly and keep warm.
Plate the salmon and blanched asparagus, then generously drizzle with the flavorful tarragon dressing before serving.

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