Sheet Pan Salmon And Asparagus
A simple and delicious sheet pan meal featuring salmon and asparagus that can brighten up your dinner table.
Ingredients
For the marinade
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Main ingredients
- 1.5 lbs salmon fillet Ensure it's thawed if frozen
- 1 lb trimmed asparagus Soggy asparagus should be avoided; cook for a tender-crisp texture
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together olive oil, lemon juice, garlic powder, onion powder, salt, and black pepper.
Arranging Ingredients
- Place the salmon fillet and trimmed asparagus on the prepared baking sheet.
- Pour the olive oil mixture over both, making sure they are coated well.
Baking
- Bake in the preheated oven for 12-15 minutes, until fully cooked and asparagus is tender-crisp.
- Let it rest for 2-3 minutes before serving.
Notes
Store leftover Sheet Pan Salmon And Asparagus in the fridge for 3-4 days; freeze for up to 3 months. Reheat in an air fryer or oven. Smart swaps include using other fish or vegetables.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 8gProtein: 34gFat: 20gSaturated Fat: 3gSodium: 400mgFiber: 3gSugar: 1g
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