recipe: baked lemon salmon with asparagus and mushroom

so i started out planning to try this foil baked salmon recipe but then i got distracted and had to rush to make dinner so i ended up making a baked salmon with similar ingredients. i’ll try out the foil baked recipe another day but here’s the simple baked lemon salmon recipe i had tonight. easy peasy lemon squeezy … and yum!

cooking tools

  • baking pan

ingredients

  • 2 wild salmon fillets
  • 6 to 7 medium cremini mushrooms
  • 1 lb thin asparagus
  • 1 organic lemon
  • 1 Tbsp olive oil
  • sea salt and pepper to taste

preparation

  1. preheat oven to 350°F.
  2. slice cremini mushrooms into thin slices (around 1/8″ thin) and put on cover the bottom of a baking pan.
  3. prepare asparagus (washing and snapping off the bottom) and layer on top of the mushrooms.
  4. cut the lemon in half. with one half juice over the asparagus and mushrooms.
  5. place salmon on top of asparagus. sprinkle salt and pepper, if desired. with the other half of lemon cut into 3 to 4 thin slices – enough to place on top of the salmon.
  6. drizzle olive oil over the salmon and then place in over for 30 minutes or until the asparagus is tender.
  7. serve warm with some rice or slice of bread.

note

resource – original recipe from Frugality Gal: Foil Baked Salmon Recipe with Asparagus

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