Sheet Pan Salmon and Asparagus
A quick and easy sheet pan dinner featuring juicy salmon and tender asparagus, perfect for a healthy weeknight meal.
Equipment
- 1 sheet pan large
- 1 mixing bowl small
- 1 basting brush
Ingredients
Main Ingredients
- 4 salmon fillets 6 ounces each
- 1 pound asparagus trimmed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 lemon sliced
- 2 cloves garlic minced
- 1 teaspoon dried thyme
Instructions
Preparation
- Preheat the oven to 400°F. Arrange the salmon fillets and asparagus on a large sheet pan. Drizzle olive oil over the salmon and asparagus.
- Sprinkle salt, pepper, minced garlic, and thyme over the salmon and asparagus. Place lemon slices over the salmon.
Serving
- Place the sheet pan in the oven and bake for 15-20 minutes, until the salmon is cooked through and the asparagus is tender-crisp.
- Transfer the salmon and asparagus to serving plates. Garnish with additional lemon slices or fresh herbs if desired.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: Ensure salmon fillets are of uniform thickness for even cooking. Ingredient Substitutions: Use trout or another firm fish if preferred. How to Serve: Pairs well with a light quinoa salad. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Marinate salmon for 30 minutes for enhanced flavor.