One Pan Salmon and Roasted Asparagus
Equipment
- Large baking sheet
- Parchment paper or aluminum foil
- Paper Towels
- Instant-read thermometer
- Small bowl or medium bowl (optional for seasoning mix)
- Knife and cutting board
Ingredients
- 1 large salmon fillet or 2–3 salmon filets
- 1 bunch fresh asparagus trimmed asparagus spears
- 1-2 tbsp olive oil or avocado oil
- Salt and black pepper to taste
- 1 teaspoon garlic powder or garlic and herb seasoning
- 3-4 lemon slices
- 3-4 pats butter
- Optional: lemon zest, fresh dill, baby potatoes, green beans
Instructions
- Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper or aluminum foil for easy clean up.
- Pat the salmon fillet dry with paper towels and place it skin side down in the center of the sheet pan.
- Arrange trimmed asparagus spears in a single layer on either side of the salmon. If using baby potatoes or green beans, cut them into smaller pieces and add them here.
- Drizzle the entire dish with 1–2 tablespoons of olive oil.
- Season the salmon and veggies with salt, black pepper, and garlic powder (or garlic and herb seasoning).
- Add lemon slices and pats of butter on top of the salmon. Sprinkle with lemon zest or fresh herbs if desired.
- Bake for 18–22 minutes, or until the internal temperature of the thickest part of the salmon reaches 145 degrees F using an instant-read thermometer.
- Remove from oven, let rest for a couple of minutes, and serve warm.
Notes
Storage Tip:
Store any leftovers in an airtight container in the fridge for up to 3 days.
Store any leftovers in an airtight container in the fridge for up to 3 days.