Description

This Sheet Pan Salmon and Asparagus is a quick and easy weeknight meal that delivers buttery salmon and perfectly roasted asparagus with minimal cleanup involved.

Ingredients

Scale

4 fillets 6-ounce Salmon Fillets
1 large bunch Fresh Asparagus
2 tablespoons Extra Virgin Olive Oil
1 large Fresh Lemo
3 cloves Garlic, minced
Kosher Salt & Black Pepper, to taste
1 teaspoon Dried Oregano or Thyme

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Instructions

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or aluminum foil
Trim the woody ends off the asparagus and place them on the baking sheet. Drizzle with half of the olive oil and sprinkle with half of the minced garlic, salt, pepper, and herbs. Toss until evenly coated
Push the asparagus to the sides of the pan to create space in the center, then lay the salmon fillets skin-side dow
Rub the remaining olive oil and garlic onto the salmon, then grate fresh lemon zest over the fillets. Add another pinch of salt and pepper, and place thin lemon slices on top
Bake in the preheated oven for 12 to 15 minutes until the salmon flakes easily with a fork and reaches an internal temperature of 145°F
Remove from the oven and squeeze fresh lemon juice over everything before letting it rest for two minutes before serving

Notes

Ensure the salmon is brought to room temperature before cooking for even doneness.

Be cautious about the thickness of asparagus; thinner stalks require less time.

Prep Time: 10 mins
Cook Time: 15 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 385 kcal
Sugar: 2g
Sodium: 450mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 4g
Protein: 34g
Cholesterol: 110mg