Lemon Honey Baked Salmon with Asparagus and Zucchini
Last updated Sep 27, 2026
Lemon Honey Baked Salmon with Asparagus and Zucchini
Servings: 2-3
Total: 30 min
Prep: 15 min
Cook: 15 min
5.0
Ingredients
- 2 lb salmon fillet
- 5 asparagus spears
- 1 zucchini
- 1 lemon, divided
- A few sprigs of fresh thyme
- 2 tsp olive oil
- fresh lemon juice, squeezed with TempPro ALS150 Stainless Steel Hand Press Juice Squeezer
- 1 tsp honey
- 1 tsp dried oregano
- Coarse sea salt and whole black peppercorns, freshly ground using TempPro APG710 Electric Salt & Pepper Grinder Set
Key Tools
Recipe Instructions
1
Season the Salmon: Pat the salmon dry with paper towels. Use the TempPro APG710 Electric Salt & Pepper Grinder Set to grind fresh salt and black pepper evenly over the surface of the salmon, then use your hands to gently rub the seasonings over the fish so they are evenly distributed.
2
Insert a TP972 Probe: Insert a TempPro Twin TempSpike Plus TP972 Smart Wireless Meat Thermometer probe into the thickest part of the salmon, positioning the sensing area in the center of the flesh. Push the probe in deeply enough to reach at least the minimum insertion mark or depth ring near the handle, then set the target internal temperature to approximately 125°F (52°C).
3
Prepare the Vegetables and Parchment Boat: Thinly slice the zucchini into even rounds, then trim off the tough ends of the asparagus. Fold a large sheet of parchment paper into a boat shape with raised sides, then arrange the zucchini slices across the bottom in a single, slightly overlapping layer. Lay the prepared asparagus evenly over the zucchini.
4
Make the Lemon Honey Herb Dressing: Pour the olive oil into a small cup. Cut the lemon and use the TempPro ALS150 Stainless Steel Hand Press Juice Squeezer to squeeze fresh lemon juice directly into the cup. Add the honey and dried oregano, then use the TempPro APG710 Electric Salt & Pepper Grinder Set to add freshly ground salt and black pepper. Stir thoroughly with a spoon until the honey is fully incorporated and the dressing is evenly combined.
5
Add the Dressing and Assemble the Salmon: Spoon part of the lemon honey herb dressing evenly over the zucchini and asparagus in the parchment boat, making sure the vegetables are lightly coated. Place the salmon, with the Twin TempSpike Plus probe already inserted, on top of the vegetables, then drizzle the remaining dressing evenly over the surface of the fish. Finish by arranging a few fresh thyme sprigs and several thin lemon slices on top of the salmon.
6
Bake Until the Salmon Reaches 125°F: Carefully place the parchment boat on a baking tray and transfer it to the preheated oven. Bake while monitoring the salmon’s internal temperature with the TempPro Twin TempSpike Plus TP972 Smart Wireless Meat Thermometer. Once the center of the salmon reaches approximately 125°F (52°C), remove the tray from the oven and let the salmon rest briefly before serving. The cooking time will usually be around 15 minutes, but the exact time depends on the thickness of the salmon.
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