Salmon and Asparagus Sheet Pan Dinner

Flavorful salmon fillets and crisp-tender asparagus roasted together on one pan for an easy and healthy weeknight meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $5.04/serving

Dietary

• Dairy-Free
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Keto
• Paleo
• Low-Carb
• Low-Sugar
• High-Protein
• Whole30

Tags

• fresh
• healthy
• quick

Ingredients

• 1.5 pound salmon fillet (skin on or off)
• 1 pound fresh asparagus (trimmed)
• 3 tablespoon olive oil
• 1.5 teaspoon dried dill
• 0.5 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 lemon (sliced)

Instructions

1. Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper for easy cleanup.
2. Place the salmon fillets on one side of the prepared baking sheet. In a small bowl, whisk together 1 tablespoon olive oil, 1 teaspoon dried dill, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Brush half of this mixture over the salmon.
3. Toss the trimmed asparagus with the remaining 2 tablespoons olive oil, 1/2 teaspoon dried dill, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Arrange the asparagus on the other side of the baking sheet.
4. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp.
5. Serve immediately, garnished with lemon slices if desired.

Notes

Feel free to add other quick-cooking vegetables like cherry tomatoes or bell peppers to the sheet pan for more variety.

Nutrition (per serving)

• Calories: 375
• Protein: 37 g
• Carbohydrates: 6.8 g
• Fat: 22 g
• Fiber: 3 g
• Sodium: 352 mg
• Saturated Fat: 3.8 g
• Sugar: 2.2 g
• Cholesterol: 105 mg