Roasted salmon pairs beautifully with a simple tahini dressing and roasted asparagus. It all bakes up on sheet pans, making for easy clean-up too!
The secret to perfectly cooked salmon? Brining! A quick soak in salt water eliminates dried out fish, and also inhibits that unsightly white protein from forming as the salmon cooks.
1 cup water
2 tablespoons kosher salt, plus extra for seasoning
Preheat the oven to 450 degrees; place the oven racks in the upper and lower thirds.
Brine the salmon: Place the water and 2 tablespoons of kosher salt in a large plastic bag. Add the salmon, seal and refrigerate for 15 – 30 minutes.
Toss the asparagus with one tablespoon of the olive oil. Spread in a single layer on a baking sheet and season with salt and pepper.
Remove the salmon from the brine, pat dry and place on a second baking sheet. Drizzle with the remaining tablespoon of olive oil and season with salt and pepper.
Place the asparagus on the bottom oven rack and the salmon on the upper rack. Roast the asparagus for 6 minutes and remove from the oven. Continue roasting the salmon for a total of 10 – 15 minutes, or till cooked through.
Transfer the salmon and asparagus to your serving plates, drizzle with the tahini dressing and garnish with chopped parsley. Serve with lemon wedges, passing additional dressing.