We’re firm believers that the easiest dishes can also be the best dishes, and this salmon and asparagus sheet pan recipe is no exception. With only one pan, cleanup is a breeze. Not to mention, it lets all of the delicious flavors come together in a way that’s simply perfection.
- 1 pound thin asparagus
- 2 pounds salmon
- 2 tablespoons olive oil
- Kosher salt and fresh ground black pepper
- 1 large lemon
- Fresh herbs, minced (like chives or thyme), for garnish
Preheat the oven to 425°. Grab a baking sheet and line with aluminum foil.
Next, trim the asparagus stalks by cutting off the bottom inch or so. Transfer them onto the baking sheet and drizzle on 2 tablespoon olive oil (this also oils the foil, too). Then, sprinkle ½ teaspoon kosher salt and ground black pepper over the asparagus stalks.
Now, take the salmon and pat them dry, then place it on the foil. Drizzle about 1 teaspoon olive oil over each filet. Sprinkle each salmon with ½ teaspoon kosher salt and fresh ground black pepper. You can even add other spices and seasonings if you wish, like lemon pepper or dill. Place the salmon in the middle of asparagus stalks. Take a lemon and slice it into wheels and place them on top of the asparagus, but not the salmon. Squeeze the remaining juice from the two ends of the lemon you just cut onto the baking sheet for extra flavoring. Then add your choice of chopped fresh herbs on top of everything, including the salmon.
Bake in the oven until the salmon is tender and pink at the center (the internal temperature should be at least 125° to 130°F in the center for it to be done) and the thickest part of the asparagus is tender, about 10-12 minutes. If the salmon is done before the asparagus (depending on how thick your asparagus is), remove it from the tray carefully and continue cooking just the asparagus until it’s ready.
Click here to learn more healthy, delicious recipes!