Description
A convenient and healthy salmon sheet pan dinner featuring asparagus, lemon, and garlic, perfect for busy weeknights.
Ingredients
Scale
- 2 center-cut salmon filets (6 ounces each)
- 3/4 pound baby asparagus, with ends trimmed
- 3 tablespoons olive oil
- 3 tablespoons butter, melted
- 1 1/2 lemons, juiced
- 3 cloves garlic, pressed or minced
- 2 teaspoons fresh thyme, minced
- Kosher salt, as desired
- Lemon pepper, as desired
- 4 slices fresh lemon, for serving
Instructions
- Place pieces of salmon and lemon slices on one half of the baking tray.
- Trim off woody ends from the baby asparagus.
- Arrange the veggies on the other end of the tray.
- Whisk together olive oil, melted butter, lemon juice, garlic, thyme, salt, and lemon pepper in a small bowl.
- Brush the salmon and asparagus generously with the mixture.
- Sprinkle fish and veggies with sea salt and lemon pepper.
- Roast the salmon sheet pan dinner for 10 minutes.
- Flip over the asparagus spears.
- Roast an additional 5 minutes or until asparagus is fork tender.
- Remove veggies from the tray.
- Return salmon to the oven.
- Broil 2 to 3 minutes on high heat, or until it’s cooked through and the top is golden brown and crisp.
Notes
For added flavor, marinate the salmon in lemon juice and garlic for a few minutes before cooking. Can substitute asparagus with other veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg
Keywords: salmon, sheet pan dinner, healthy recipe, one pan meal