Description
A simple and healthy sheet pan dinner featuring tender salmon fillets and crisp asparagus roasted together with fresh lemon, garlic, and dill for a flavorful, easy meal.
Ingredients
- 1.5 pounds salmon fillets, about 1-inch thick
- 1 pound asparagus, tough ends trimmed
- 1 lemon, half sliced, half juiced
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh dill
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a large sheet pan with parchment paper for easy cleanup.
- Arrange the salmon fillets on one side of the prepared sheet pan. Place the trimmed asparagus spears on the other side.
- In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, chopped dill, and season with salt and pepper.
- Drizzle half of the lemon-herb mixture over the salmon fillets and the remaining half over the asparagus, ensuring everything is well coated.
- Place lemon slices directly on top of the salmon fillets and scatter a few slices amongst the asparagus.
- Roast in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp.
- Serve immediately, perhaps with an extra squeeze of fresh lemon juice.
Notes
- For best results, use fresh salmon fillets of even thickness to ensure uniform cooking.
- This recipe is naturally gluten-free and can be adapted for low-carb diets.