Sheet Pan Lemon Garlic Salmon and Asparagus

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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.

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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.

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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.

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You’ll need:

  • 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
  • Salt/pep

To Make:

  1. Preheat oven to 400 degrees F.  In a small bowl combine, garlic, lemon juice and olive oil.
  2. Place salmon filets and asparagus on a parchment lined baking sheet.  Pat salmon dry with paper towels and sprinkle with salt/pep.
  3. 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

 

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