Sheet Pan Salmon and Asparagus
Salmon and fresh asparagus are topped with a lemon dill sauce, then baked together for an easy, all-in-one dinner solution.
Servings: 4 -6 servings
Calories: 440kcal
Ingredients
- 1.5 to 2 pounds salmon
- 1 bunch fresh asparagus
- 1/2 teaspoon salt
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon dry thyme
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon honey
- 2 tablespoons chopped fresh dill
- 2 cloves garlic minced
- Pinch of salt and pepper
- 1-2 lemons sliced (optional)
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with foil. Spray with nonstick cooking spray.
- Place salmon in center of baking sheet; season with 1/2 teaspoon salt, lemon pepper and thyme. Arrange asparagus spears around the salmon.
- In a small bowl, whisk together olive oil, lemon juice, honey, fresh dill, garlic, and salt and pepper, to taste. Drizzle or brush mixture over salmon and asparagus.
- Bake for 15-20 minutes, or until salmon is cooked through and asparagus is just tender. Garnish with fresh lemon slices, if desired.
Nutrition
Serving: 1g | Calories: 440kcal | Carbohydrates: 7g | Protein: 34g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 23g | Cholesterol: 95mg | Sodium: 360mg | Fiber: 1g | Sugar: 4g