Baked salmon with lemon, thyme and asparagus

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

Recipe «Baked salmon with lemon, thyme and asparagus» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 4 x 175g skinless salmon fillets, 1/4 cup extra virgin olive oil, 1 lemon, thinly sliced, 4 fresh thyme sprigs, 2 tsp Dijon mustard , 1 tbsp white wine vinegar, 3 tsp chopped fresh tarragon, 1/2 tsp caster sugar , 2 bunches asparagus, trimmed.

Ingredients:

• 4 x 175g skinless salmon fillets 
• 1/4 cup extra virgin olive oil 
• 1 lemon, thinly sliced 
• 4 fresh thyme sprigs 
• 2 tsp Dijon mustard 
• 1 tbsp white wine vinegar 
• 3 tsp chopped fresh tarragon 
• 1/2 tsp caster sugar 
• 2 bunches asparagus, trimmed 

Instructions

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.