This is the epitome of an easy/healthy week night dinner. I eat a lot of salmon and often that salmon is not the most exciting. Sometimes all my spirit can summon is a little olive oil/salt/pep and oven time. It gets the job done but doesn’t have that nice dinner X factor.
This sheet pan situation is hardly more effort than boring salmon and it takes dinner to another level. I actually used Coho Salmon (hence the color) which is a lot leaner than regs salmon and, more importantly, a wild salmon that was on sale this week. You could whisk up the lemon/garlic/olive oil ahead of time but it only takes a few moments. You just throw the asparagus/salmon on a sheet pan, brush it with some flavor and you’re good to go.
Keep an eye as this sheet cooks so the salmon and asparagus is cooked to your liking, you can adjust the temp down a little if you feel you need it. I served this with a cheesy cauliflower gratin but Quinoa/rice/bread/salad/wine would complete the meal too.
Also can we talk about how Spring-y this dish is? Asparagus equals Spring in my brain and the sunshiney lemon with the lightened up salmon seal the deal.
- 1 bunch asparagus
- 0.25 cup freshly minced parsley
- 2 6 ounce salmon filets (I used coho)
- 1 lemon, sliced into wedges
- 2 tablespoons minced garlic
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- Preheat oven to 400 degrees F. In a small bowl combine, garlic, lemon juice and olive oil.
- Place salmon filets and asparagus on a parchment lined baking sheet. Pat salmon dry with paper towels and sprinkle with salt/pep.
- Brush liquid mixture over salmon and asparagus. Sprinkle asparagus with salt/pep. Spread lemon wedges over salmon and asparagus. Bake for 20 minutes until desired doneness. Garnish with parsley.
Inspired by SweetCSDesigns