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Sheet Pan Salmon with Asparagus and Lemon
Sheet Pan Salmon with Asparagus and Lemon is a delightful and healthy meal that maximizes flavor while minimising clean-up.
Ingredients
- 4 salmon fillets
- 1 bunch asparagus, trimmed
- 1 lemon, sliced
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
Instructions
Preheat the oven to 200°C (400°F).
Line a sheet pan with parchment paper.
In a small bowl, mix together olive oil, minced garlic, salt, black pepper, oregano, and lemon zest.
Place the salmon fillets on the prepared sheet pan and arrange the asparagus around them.
Drizzle the olive oil mixture over the salmon and asparagus, then top the salmon with lemon slices.
Bake in the preheated oven for 15 minutes or until the salmon is cooked through and flakes easily with a fork.
Serve immediately, garnished with additional lemon wedges if desired.
Kitchen Tools
- Sheet pan
- Parchment paper
- Mixing bowl
- Measuring spoons
- Knife
- Cutting board
Pro Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, just make sure to thaw it completely before cooking.
You can use green beans or broccoli in place of asparagus.
The salmon is done when it flakes easily with a fork and has an internal temperature of 63°C (145°F).
You can prep the ingredients ahead of time and store them in the fridge until you're ready to cook.
Skin-on salmon can retain moisture better, but you can also use skinless if preferred.