Baked Salmon with Roasted Asparagus and Edamame

Directions

1. Step 1

   Preheat your oven to 200°C. Line a baking sheet with parchment paper.

2. Step 2

   Trim the woody ends off the asparagus spears. Mince the garlic cloves. Slice half a lemon.

3. Step 3

   In a medium bowl, toss the asparagus with half of the olive oil (2ml), half of the minced garlic, a pinch of salt, and black pepper.

4. Step 4

   Pat the salmon fillet dry with a paper towel. Rub it with the remaining olive oil (2ml), the rest of the minced garlic, salt, and black pepper. Place lemon slices on top of the salmon.

5. Step 5

   Arrange the seasoned salmon and asparagus on the prepared baking sheet in a single layer.

6. Step 6

   Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp.

7. Step 7

   While the salmon and asparagus are baking, thaw the frozen shelled edamame by placing it in a microwave-safe bowl with a splash of water and heating for 1-2 minutes, or by running under hot water until thawed. Drain well.

8. Step 8

   Once baked, remove the salmon and asparagus from the oven. Serve immediately with the thawed edamame on the side.