Pan-Roasted Lemon Ginger Salmon with Asparagus and Summer Squash

Ingredients

• 4 skinless salmon fillets, about 140 g each, pin bones removed
• 400 g asparagus, woody ends snapped off, cut into 4 cm pieces
• 300 g yellow summer squash, sliced into 1 cm thick rounds
• 2.5 tbsp olive oil
• 3 tbsp fresh flat-leaf parsley, finely chopped
• 1 tsp fresh ginger, peeled and finely grated
• 1 tsp lemon zest, finely grated
• 1.5 tbsp lemon juice, freshly squeezed
• ¾ tsp fine sea salt

Method

1. Preheat the oven to 200°C (400°F). Line a wide rimmed baking sheet with baking paper.
2. Toss the asparagus pieces and summer squash rounds directly on the tray with 1.5 tablespoons of olive oil and a pinch of fine sea salt. Spread them into an even layer.
3. Nestle the salmon fillets between the vegetables. In a small cup, stir together the remaining 1 tablespoon of olive oil, grated ginger, lemon zest, lemon juice, chopped parsley, and remaining sea salt. Spoon this mixture over each salmon fillet.
4. Bake in the oven until the squash is tender and the salmon reaches an internal temperature of 145°F (63°C) on a digital thermometer, about 14 minutes.14 min timer
5. Remove from the oven, let rest for 3 minutes, and transfer the salmon and vegetables to plates.3 min timer