Description
Dinner doesn’t get easier than this! This salmon and asparagus recipe delivers a healthy and flavorful meal in under 30 minutes, baked on a sheet pan with lemon for a zesty kick.
Ingredients
Scale
- 1 pound thin asparagus*
- 1 pound salmon, wild caught if possible
- 2 tablespoons olive oil
- Kosher salt and fresh ground black pepper
- Lemon
- Minced fresh herbs (like chives, mint or thyme), for garnish
Instructions
- Allow salmon to come to room temperature.
- Preheat the oven to 425°F. Line a baking sheet with foil.
- Trim the asparagus. Place it on the baking sheet and toss it with 2 tablespoon olive oil (this also oils the foil). Sprinkle with 1/2 teaspoon kosher salt and fresh ground black pepper.
- Pat the salmon dry and place it on the foil. Drizzle it with 1 teaspoon olive oil. Sprinkle the salmon with 1/2 teaspoon kosher salt and fresh ground black pepper. Place asparagus around the salmon. Slice the lemon into wheels and place them on top of the asparagus (but not the salmon). Squeeze juice from the two ends of the lemon onto the tray. Then add the chopped fresh herbs on top of everything.
- Bake 9 to 12 minutes until the asparagus is tender at the thickest part, and the salmon is just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center for done). If the salmon is done before the asparagus (the asparagus is thick), remove it from the tray and continue cooking just the asparagus until tender.
Notes
*Thin asparagus is best, so try to find the thinnest you can when shopping. If all you can find is thicker asparagus, you may need a little longer to roast (up to 15 minutes). Just remove the salmon from the tray if it’s already done and finish the asparagus by itself.
Storing leftovers: Cooked salmon lasts up to 3 days refrigerated. It’s great as is or try it in leftover salmon recipes like salmon salad or a salmon rice bowl.
- Category: Main dish
- Method: Baked
- Cuisine: Seafood
- Diet: Gluten Free
