1 pound wild caught salmon filet (or 4 smaller filets)
2 pounds asparagus
1/4 cup olive oil
zest from 1 lemon
juice from 1 lemon
1 teaspoon dried parsley
Preheat oven to 400ºF. Line a rimmed baking sheet with parchment paper for easy cleanup.
Place the salmon filet in the middle of the baking sheet, and arrange the asparagus around it. Drizzle the olive oil mixture over the salmon and the asparagus. Give the asparagus a quick toss to completely coat it.
Roast in the oven for 10 minutes, and then broil for 2-3 minutes until the salmon has an internal temperature of 125ºF.
Remove from the oven and rest for 2 minutes. Slice the salmon filet into 4 portions. Serve warm.
Leftovers will keep in an airtight container refrigerated for 5 days.