Sheet Pan Salmon and Asparagus
A simple, healthy meal featuring roasted salmon and asparagus, perfect for busy weeknights with minimal effort yet big flavor.
Ingredients
Main Ingredients
- 1.5 lbs salmon fillet, skin on or off
- 1 lb asparagus, trimmed
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Line a large baking sheet with parchment paper.
- Whisk together olive oil, lemon juice, garlic powder, onion powder, salt, and black pepper in a bowl.
- Place the salmon fillet on the sheet and toss the asparagus in half of the mixture, arranging it around the salmon.
- Drizzle the rest of the mixture over the salmon.
Cooking
- Bake in the oven for 12–15 minutes, or until the salmon is cooked through and the asparagus is tender-crisp.
- Let the dish rest for 2–3 minutes before serving.
Notes
Store leftovers in the fridge for up to 3 days. You can freeze them for up to 2 months. Reheat using an air fryer or oven for a few minutes to avoid sogginess.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 10gProtein: 38gFat: 17gSaturated Fat: 3gSodium: 500mgFiber: 4gSugar: 2g
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