Baked Dry-Aged King Salmon with Vegetables: Recipe & Video
Baked Dry-Aged King Salmon with Roasted Vegetables
Pair supplier-aged king salmon with bell peppers, cherry tomatoes and asparagus, finished with lemon and dill. Start the firmer vegetables first and add the asparagus later so you can control each part of the meal.
The written recipe below is a home-kitchen version using the ingredients on this page. Portion sizes and oven timing should be adjusted to the fish you receive.
Order the Fish Before Setting Your Meal Date
Dry-Aged Ora King Salmon is custom-made to order. Chamber space is limited, so finished fish may not be available for immediate shipment. Your order may wait for a chamber slot and then complete its aging period. That period excludes the queue and shipping transit. Confirm preparation and dispatch timing before ordering for an event; overnight shipping starts after the fish is ready.
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Check the selected product format and supplied preparation. A large fish order is not the same as a pack of ready-cut portions.
Ingredients for About 4 Adult Main-Course Portions
- 4 dry-aged king salmon steaks or fillet portions, about 6 oz each, of similar thickness
- 1 tablespoon olive oil for the fish
- 1 bunch asparagus, trimmed
- 1 cup cherry tomatoes
- 1 red and 1 yellow bell pepper, sliced
- 2–3 tablespoons olive oil for the vegetables
- Salt and freshly ground black pepper, to taste
- Lemon wedges and fresh dill, to serve
Bone-in steaks have a different usable yield from fillet portions. Check for bones when preparing and serving. Adjust serving sizes to your diners.
Method
- Heat the oven to 375°F. Prepare separate baking trays for the vegetables and salmon so either can be removed when ready.
- Start the peppers. Toss the sliced peppers with some of the vegetable oil and seasoning. Spread out and roast for about 10 minutes to give them a head start.
- Prepare the fish. Keep the salmon chilled until preparation. Pat portions dry, check for bones, brush with the tablespoon of oil and season lightly. Place on the fish tray, skin-side down for skin-on fillets.
- Add the salmon and tomatoes. Put the fish tray in the oven. Add lightly oiled tomatoes to the pepper tray. Begin checking the salmon after about 12 minutes; thicker steaks will need longer.
- Add the asparagus later. Toss with the remaining vegetable oil and add to the vegetable tray for roughly its last 8–10 minutes. Check thin stalks earlier. Remove any vegetables that reach your preferred tenderness before the rest.
- Check doneness and serve. Continue cooking the salmon until it reaches the temperature below. Serve with the vegetables, lemon and dill.
Measure 145°F (63°C) in the thickest part of the fish, avoiding bone. Cooking times are estimates; thickness, starting temperature and equipment affect them.
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Adjusting the Tray Timing
If your asparagus is very thin, cook it separately for easier control. Thick peppers may need more time; smaller slices cook sooner. Keep vegetables in a single layer and avoid crowding. Both trays use the same oven temperature, so this method works in one oven.
Rice or potatoes can make the plate more substantial. Serve extra sauce separately so each diner can adjust the flavor.
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Serving Guidance
Salmon appears in the FDA/EPA “Best Choices” category for mercury. This does not mean unlimited servings: the guidance includes portion sizes and weekly advice for pregnancy, breastfeeding and children. See the FDA fish advice when planning meals for those groups.
More Ways to Prepare Your Fish
Try our grilled dry-aged king salmon guide, read the Ora King buying and preparation guide, or compare products in the main dry-aged fish guide. Browse the Dry-Aged Fish collection and the main Fish catalog.
Follow package storage and use-by instructions after delivery. This recipe starts with supplier-aged fish; do not add a home-aging stage. See our home preparation and storage guide.
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