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Omg Salmon and Asparagus

People of the world. Prepare yourself for the most delicious salmon and asparagus ever.


Salmon with Garlic, Lemon, and Dill

Serves 4


1 lb. salmon filet
2 T. olive oil
Garlic, minced, to taste
Sea salt and freshly-cracked pepper, to taste
Fresh dill, chopped, to taste
Lemon slices


Preheat oven to 450 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Combine the olive oil and garlic and spread evenly over the top of the fish. Season with sea salt, pepper and dill. Layer with lemon slices. Place skin side down on the prepared baking sheet.

Bake for 10 minutes or until the salmon flakes easily with a fork. Remove from the oven and serve with additional lemon slices if desired. Serve immediately.

Recipe from For the Love of Cooking.

Holland’s notes

The original recipe calls for 2 t. butter and 1 t. olive oil instead of 2 T. olive oil. Using all olive oil instead worked just great. I used 2 T. because 3 t. wasn’t enough.

The original recipe calls for 1 t. garlic, minced, but I definitely used way more than that. I’d say at least 4 t.

We used packaged salmon filets from Costco. They were great!


Grilled Asparagus and Feta Salad

Serves 2-4


2 bunches thick asparagus, ends trimmed
3 T. extra virgin olive oil, divided
1/4 t. kosher salt
1/4 t. freshly-ground black pepper
Zest of one lemon
Juice of one lemon
Crumbled feta cheese, to taste


Preheat grill.

Place asparagus spears in baking dish and toss with 2 T. olive oil, salt, and pepper.

Put asparagus on the grill, making sure spears are perpendicular to the grates so they don’t fall through. Set asparagus dish next to grill (do not clean). Cover and cook asparagus for 3-4 minutes, until nicely browned and tender-crisp. Remove asparagus from grill and place back in baking dish. Let cool, then transfer spears to cutting board and cut into 1-1/2″ pieces. Place cut asparagus back in dish, then add remaining 1 T. olive oil, feta, lemon zest, and lemon juice. Toss gently and season with more salt, pepper, and lemon juice to taste. Serve room temperature or cold.

Recipe from Once Upon a Chef.

Holland’s notes

The original recipe calls for one bunch, but I think two works better.

I misread the directions and added all of the olive oil, salt, pepper, lemon zest, and lemon juice to the baking dish and tossed the asparagus in the mixture before grilling, then tossed it in the remaining mixture after grilling. It worked out just great.

We used our Foreman grill. It took about 10 minutes to cook that way.

We served the asparagus hot and uncut. We liked it that way, but I think cold would be good, too.

Enjoy these and let me know how they go if you try them!


More “omg” recipes: Omg Bruschetta Chicken; Omg Mexican-Style Chicken Salad

One Comment

  1. Amber Seeley wrote:

    Definitely going to try it!!!

    Friday, December 7, 2012 at 1:45 pm | Permalink

2 Trackbacks/Pingbacks

  1. Mike and Holland › Omg Mexican-style Chicken Salad on Sunday, October 7, 2012 at 5:23 pm

    [...] “omg” recipes: Omg Bruschetta Chicken; Omg Salmon and Asparagus This was written by Holland. Posted on Sunday, September 23, 2012, at 10:59 am. Filed under [...]

  2. Mike and Holland › Omg Bruschetta Chicken on Sunday, October 7, 2012 at 5:25 pm

    [...] “omg” recipes: Omg Mexican-Style Chicken Salad; Omg Salmon and Asparagus This was written by Holland. Posted on Thursday, August 23, 2012, at 8:53 pm. Filed under Omg [...]

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