One Sheet Pan Salmon and Asparagus
A simple and healthy one-pan meal featuring perfectly roasted salmon fillets and tender asparagus spears, seasoned with garlic, lemon, and herbs for a delicious dinner ready in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4
Ingredients
4 salmon fillets (6 ounces each), skin on
1 pound fresh asparagus, trimmed
2 tablespoons olive oil
3 cloves garlic, minced
1 lemon, thinly sliced
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt, to taste
Freshly ground black pepper, to taste
Instructions
Preheat the oven to 400°F (200°C).
Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
Place the trimmed asparagus on the sheet pan and drizzle with 1 tablespoon of olive oil. Sprinkle with half of the minced garlic, salt, and pepper. Toss to coat evenly and spread them out in a single layer on one side of the pan.
Place the salmon fillets skin-side down on the other side of the sheet pan.
Drizzle the remaining 1 tablespoon of olive oil over the salmon fillets. Sprinkle the remaining minced garlic, dried thyme, dried oregano, salt, and pepper evenly over the salmon.
Arrange the lemon slices on top of the salmon fillets.
Place the sheet pan in the preheated oven and roast for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp.
Remove the sheet pan from the oven. Let the salmon rest for 2 minutes before serving.
Serve the salmon fillets with the roasted asparagus and lemon slices.