Sheet Pan Salmon

Flaky salmon fillets and tender asparagus roasted together on one pan, served alongside convenient pre-cooked brown rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $8.10/serving

Dietary

• Soy-Free
• Nut-Free
• Dairy-Free
• Egg-Free
• Gluten-Free
• High-Protein
• Low-Sugar

Tags

• sheet pan
• bake
• roast
• quick
• healthy
• fresh

Ingredients

• 4 salmon fillets
• 1 pound asparagus (woody ends trimmed)
• 2 tablespoon olive oil
• 1 teaspoon dried dill
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 lemon (half sliced, half juiced)
• 2 pound pre-cooked brown rice

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Place 1 pound asparagus on one side of the baking sheet. Drizzle with 1 tablespoon olive oil, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss to coat.
3. Place 4 salmon fillets on the other side of the baking sheet. Drizzle with the remaining 1 tablespoon olive oil. Season the salmon with 1 teaspoon dried dill, the remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Top each fillet with a lemon slice.
4. Roast for 12-15 minutes, or until the salmon is cooked through and the asparagus is tender-crisp.
5. While salmon roasts, prepare 2 pouches pre-cooked brown rice according to package instructions.
6. Serve the roasted salmon and asparagus immediately with the warm brown rice. Squeeze fresh lemon juice over everything before serving.

Notes

For even quicker cleanup, choose pre-trimmed asparagus. You can use different fresh herbs like thyme or rosemary if preferred.

Nutrition (per serving)

• Calories: 705
• Protein: 44.2 g
• Carbohydrates: 67.4 g
• Fat: 32.3 g
• Fiber: 6.3 g
• Sodium: 364 mg
• Saturated Fat: 4.8 g
• Sugar: 3.1 g
• Cholesterol: 99 mg