Midsummer Salmon Plate
A simple, fresh salmon plate featuring citrus-baked salmon with garlic, dill, and lemon, served alongside tender roasted asparagus and buttery corn on the cob. Light, nourishing, and full of bright, herby flavor, it’s an easy seasonal meal that feels both comforting and elevated.
Servings: 3 servings
Equipment
- Baking Sheet
- parchment papaer
- Small Mixing Bowl
- knife
- Cutting Board
- citrus juicer
- Measuring spoons
- tongs of spatulas
- oven mitts
Ingredients
- 2 salmon fillets
- 1 bunch asparagus trimmed
- 2 tbsp olive oil extra virgin
- 2 cloves garlic minced
- 2 tbsp fresh dill chopped
- 1 lemon sliced
- salt & pepper to taste
Corn on the Cobb
- 2 ears of corn husked
- 2 tbsp butter melted
- 2 cloves garlic minced
- 1.5 tbsp fresh herbs of choice chopped
- salt & pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Wrap each ear of corn in foil with the melted butter, garlic, lemon juice, dill, thyme, salt, and pepper.
- Arrange the salmon and asparagus on a parchment-lined baking sheet. Drizzle with olive oil and season with garlic, dill, lemon slices, salt, and pepper.
- Bake the corn for 25 minutes. Add the salmon and asparagus to the oven during the last 12–15 minutes, or until the salmon flakes easily and the asparagus is tender.
- Serve the salmon with the asparagus and herb butter corn. Finish with an extra squeeze of fresh lemon and fresh dill, if desired.