Broiled Salmon and Asparagus Dinner

Course Dinner, Fish and Seafood, Holidays, Lunch, Main Course, Main Dish, Mediterranean diet
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Nina Phomina


  • 4 portions salmon filet skinned or skinless
  • 1 lb asparagus trimmed and peeled, if needed
  • salt
  • ground black pepper
  • 2-3 tbsp olive oil
  • lemon wedges for serving optional


  • 8 baby eggplants halved, or 1 Chinese or 1 small eggplant, cut into thick rounds (or other vegetables to your liking: cherry tomatoes, zucchini, sweet pepper, and broccoli


  1. Coat the salmon and vegetables with olive oil. Season them with salt and pepper. Arrange the vegetables and fish portions skin side down on a baking sheet.

  2. Broil for 5 minutes. Check for the asparagus – it can be already cooked. If so, transfer the asparagus onto a platter and continue cooking the fish and other vegetables for 3-5 minutes more.

  3. Serve the salmon and asparagus with lemon wedges (optional).