- Preheat the oven to 450˚F and line a baking sheet with parchment paper. Pat salmon dry and set aside.
- In a small bowl, combine the garlic, olive oil, melted butter, salt, and pepper. Zest and juice lemon directly into the bowl. Whisk to combine dressing.
- In a large bowl, combine the gnocchi and 3 tablespoons of the lemon-pepper dressing; toss to coat. Transfer to the prepared baking sheet and spread in a single even layer (reserving the bowl). Bake 15 minutes.
- Meanwhile, trim the woody ends off the asparagus and cut into 3-inch pieces. Add asparagus pieces to the reserved bowl, drizzle with 2 tablespoons of lemon-pepper dressing, and toss to coat.
- Stir the gnocchi on the baking sheet and nestle in the salmon portions, skin-sides down. Drizzle the remaining dressing evenly over the salmon. Scatter the asparagus into the mix, including any leftover dressing in the bowl. Bake 8 to 10 minutes more, or until the internal temperature of the fish reaches 145˚F for medium-well.
- Season with salt and pepper, top with a squeeze of fresh lemon juice, and serve.
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