Oven-Baked Citrus Salmon with Asparagus

Here is a hearty meal cooked and ready under 30 minutes: The salmon has so much flavor and the asparagus is the perfect side!

Prep Time 10

Bake / Cook Time 30

Total Time 40

Preheat oven to 425F/220C. Place your Square Flexipat® on the top of your Medium Perforated Baking Sheet. Set Aside.
Place butter, Greek olive oil and honey in a small sauce pan and heat on low until butter has melted. Set aside.
Cut your lemon and orange in half. Press the juice from one half of each citrus into the cooled honey/butter preparation. Season with the Bouquet Garni Herbs salt and pepper.
Thinly slice the remaining halves with your Santoku knife. Then, transfer half of the slices on the bottom of the Flexipat®. Lay your salmon skin side down on top of the citrus slices. Place the remaining lemon and orange slices along the side of the salmon. Pour over your citrus/honey mixture.

Bake for 30 minutes at 425F/220C. Half way into the cooking time carefully spoon some of the honey mixture on top of your salmon fillets to turn them golden. Use the Digital Thermometer to ensure the salmon is cooked through at 165°F/75C.

While your Salmon is cooking in the oven, prepare your asparagus.
Place your Medium bonMAT™ on the top of your Medium Perforated Baking Sheet. Set aside.
Soak the asparagus under cold water for a few minutes, then rinse off. Towel dry and snap the bottom part to remove any bitterness.
Place your asparagus directly, on your Bonmat. Drizzle the meyer lemon oil, and sprinkle the lavender salt. Toss to coat.
Bake for 25 minutes at 425F/220C. (Every oven heats differently, monitor your asparagus from time to time and do not hesitate to flip them half way).
Once your Oven-Baked Citrus Salmon with Asparagus is out of the oven, let it cool down for a couple of minutes. Serve and Enjoy! Bon Appétit!