Sheet Pan Salmon & Asparagus
A simple, elegant weeknight dinner: salmon fillets and asparagus roasted together on one sheet pan with lemon and garlic. Ready in under 30 minutes, with minimal cleanup.
- Total time
- 25 min
- Servings
- 4
- Calories
- 350
- Protein
- 34g
Ingredients
- 4 filets salmon fillets
- 1 bunch asparagus
- 3 tablespoons olive oil
- 1 whole lemon
- 2 cloves garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- 2
Trim the woody ends off the 1 bunch asparagus and place on the sheet pan. Drizzle with 1 tbsp olive oil, sprinkle with 1/2 tsp salt and 1/4 tsp pepper, toss to coat.
- 3
Pat the 4 salmon fillets dry and place them on the sheet pan among the asparagus. Drizzle with remaining 2 tbsp olive oil, sprinkle with remaining 1/2 tsp salt and 1/4 tsp pepper.
- 4
Thinly slice the 2 garlic cloves and scatter over the salmon and asparagus. Cut the 1 lemon into wedges and place them on the pan.
- 5
Roast for 12-15 minutes, until the salmon is opaque and flakes easily with a fork, and the asparagus is tender-crisp.
- 6
Serve hot, with lemon wedges squeezed over the top.
Tools you’ll need
- sheet pan
- parchment paper
- knife
- cutting board
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