It’s finally spring, and that means asparagus is in season. Combining it with salmon is a winner for lunch or dinner.

Make sure to use medium-sized asparagus so the salmon and asparagus can finish cooking at the same time. It’s important to snap off the woody ends of the asparagus; however, if you also have the time and inclination, peel them. You’ll notice that peeling asparagus helps to cook them more evenly and they are tender throughout, as the outer skin can be tough and fibrous.

Roasted asparagus has a decidedly creamy texture and becomes slightly caramelized. The lemon marinade in this recipe is a beautiful accompaniment.

The miso-mayonnaise coating is spread atop the salmon in an even layer and helps make the salmon moist. I personally love salmon cooked to medium-rare; but make sure you find out from any guests how they prefer their salmon cooked, because many prefer it medium.

It’s easy to overcook salmon, so watch carefully. Cooking salmon to medium-rare, or an internal temperature of 120 F to 125 F, results in a tender, buttery texture without drying out the fish. If you have a meat thermometer, use it. Otherwise, you can check it by slicing through to see if it is finished cooking.

This colorful one-pan dish may become a weekly rotation as it is in our home. It is the definition of Seriously Simple (if you don’t peel the asparagus). You can add some cooked carrots and buttered pasta to complete the meal, if you want. To drink, it is a bit challenging. Asparagus can be a tough match with its grassy flavor. Try an unoaked chardonnay or a sauvignon blanc to pair with this meal.

Roasted Miso Salmon and Lemony Asparagus

Serves 4

2 tablespoons olive oil

Zest of 1 lemon

2 tablespoons lemon juice

Salt and Pepper

1-pound medium sized asparagus, trimmed and peeled

1 1/2 pound best quality salmon filet, skinless or with skin, whole or cut into 6-ounce pieces

2 tablespoons mayonnaise

2 teaspoons white miso

1. Preheat the oven to 425 F. Combine the olive oil, lemon zest and juice, salt and pepper in a plastic lock-top bag. Place the asparagus in and close the bag. Move the asparagus around in the bag until they are evenly coated.

2. Arrange the asparagus on a parchment lined sheet pan on the outer part of the pan so there will be room for the salmon.

3. Combine the mayonnaise and miso in a small bowl and mix around until blended. Season the salmon with salt and pepper, spread with the miso mayonnaise and then arrange in the center of the pan, making sure that the asparagus are in one layer.

4. Roast for 12 to 16 minutes, depending upon the thickness of the salmon and until the asparagus are tender and the salmon is cooked through. Thicker pieces will require longer roasting. Arrange the salmon and asparagus on serving plates and serve immediately.

Advance preparation: This may be served as a chilled entree. After the fish and asparagus are cooked, let them come to room temperature. Loosely cover and refrigerate until serving. Feel free to add a tomato and lettuce salad to the plate for a springtime salad.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2025 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.