![Recipe Baked salmon with lemon, thyme and asparagus Cooking Fish Baked salmon with lemon, thyme and asparagus](/images/fish/Baked_salmon_with_lemon-_thyme_and_asparagus.jpeg)
The crisp texture of blanched asparagus plays with the succulent salmon to create a winning meal.
- 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.
- Meanwhile, whisk the mustard, vinegar, tarragon, sugar and remaining oil in a jug. Season, then set the dressing aside.
- Blanch the asparagus in a pan of lightly salted boiling water for 2 minutes until just tender. Drain well, then keep warm.
- Arrange the salmon and blanched asparagus on plates, drizzle with the tarragon dressing and serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set