Roasted Salmon & Asparagus with Lemon Oil

Just five ingredients make up this simple meal that celebrates spring. The salmon and asparagus roast side-by-side on one baking sheet to minimize cleanup.

• 1 large lemon
• 3 Tbs. extra-virgin olive oil, plus more for the pan
• 20 thin stalks asparagus (10 to 12 oz.), trimmed
• Kosher salt and freshly ground black pepper
• 4 6- to 8-oz. skin-on salmon fillets (preferably about 1 inch thick)

Set a rack in the center of the oven and heat the oven to 450°F.

Finely grate the zest from the lemon, preferably with a rasp-style grater. In a small bowl, combine the zest with 2 Tbs. of the oil. Cut the lemon in half and set aside.

On one side of a heavy, rimmed baking sheet, toss the asparagus with the remaining 1 Tbs. of the oil, 3/4 tsp. salt, and 1/2 tsp. black pepper. Spread out the asparagus in one layer. Lightly coat the other side of the baking sheet with oil, and place the salmon fillets skin side down on the oiled area. Sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Roast until the asparagus are tender and the salmon is cooked to your liking (cut into a fillet with a paring knife to check), 10 to 13 minutes for medium. Keep in mind that the fish will continue to cook a bit more after it comes out of the oven. If the asparagus needs more time to cook, transfer the salmon to a platter, tent it loosely with foil, and return the asparagus to the oven until tender.

Arrange the salmon and asparagus on a platter and drizzle the lemon oil all over both. Squeeze a little juice from a lemon half over the salmon and serve immediately.