Description
A simple, foolproof sheet pan meal featuring wild-caught salmon and fresh asparagus roasted with olive oil, lemon, and garlic. It requires only five ingredients, minimal prep time, and results in a healthy, restaurant-quality dinner with easy cleanup.
Ingredients
- 1.5 lbs (680g) salmon fillets (wild-caught Atlantic or sockeye preferred)
- 1 bunch (about 1 lb / 450g) fresh asparagus spears
- 3 tablespoons (45ml) extra virgin olive oil
- 3 cloves fresh garlic, minced (or 1 tsp garlic powder)
- 1 large lemon (for juice and zest)
- Sea salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a large half-sheet baking pan (18×13 inches) with parchment paper.
- Wash and pat dry the asparagus. Trim the woody ends by bending the spears until they snap naturally. If spears are thick, peel the bottom half.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper to create a dressing.
- Pat the salmon fillets dry with paper towels to ensure proper roasting.
- Arrange asparagus spears in a single layer on one side of the baking sheet. Drizzle with half the dressing and toss to coat.
- Place salmon fillets in a single layer on the other side of the pan. Drizzle with the remaining dressing.
- Roast in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and is opaque throughout, and the asparagus is tender-crisp.
- Remove from oven and let rest for 2 minutes before serving immediately.
Notes
[‘Do not overcrowd the pan; ingredients must be in a single layer to roast rather than steam.’, ‘Pat salmon dry before seasoning to prevent steaming.’, ‘Salmon continues to cook slightly after removal from the oven; pull it when it looks 90% done.’, ‘Fresh minced garlic burns quickly at 400°F; monitor closely or tent with foil if browning too fast.’, ‘For best results, let salmon sit at room temperature for 10-15 minutes before cooking.’, ‘Frozen asparagus can be used if thawed completely and patted very dry.’, ‘Leftovers store in the fridge for up to 3 days; reheat in a 350°F oven for 5-7 minutes.’]
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 fillet and approx.
- Calories: 320
- Sugar: 2
- Sodium: 250
- Fat: 20
- Saturated Fat: 3
- Carbohydrates: 6
- Fiber: 3
- Protein: 28
Keywords: salmon, asparagus, sheet pan dinner, healthy seafood, easy weeknight dinner, gluten-free, omega-3, one pan meal, lemon garlic salmon