Sheet-Pan Lemon Herb Salmon and Asparagus

$- 4 salmon fillets (about 6 oz each) - 1 bunch of asparagus, trimmed - 3 tablespoons olive oil - 2 tablespoons fresh lemon juice - Zest of 1 lemon - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon fresh thyme leaves - Salt and pepper, to taste - Lemon slices for garnish - Fresh parsley, chopped (optional for garnish) To create this dish, gather your ingredients first. Fresh salmon fillets are the star. They should be about 6 ounces each, perfect for a filling meal. Next, you'll want a bunch of asparagus. Trim the ends to keep them tender. Olive oil adds a rich flavor. It also helps the herbs stick to the fish and veggies. Fresh lemon juice and zest bring brightness. This zest is key; it gives a burst of flavor. Garlic adds depth. Minced garlic infuses the dish with its warm taste. Dried oregano and fresh thyme give an earthy note. Don't forget salt and pepper. They enhance all the flavors. Lemon slices work well as a garnish. They add a pop of color and a fresh smell. If you like, sprinkle some fresh parsley on top. This adds a nice touch. With these ingredients, you’ll create a lovely meal that is simple yet full of flavor. Start by preheating your oven to 400°F (200°C). This high heat helps cook the salmon and asparagus well. Next, grab a large baking sheet. Line it with parchment paper to make cleanup easy. This step keeps the fish and veggies from sticking. Now it’s time to mix the lemon herb marinade. In a small bowl, add 3 tablespoons of olive oil. Squeeze in 2 tablespoons of fresh lemon juice. Then, add the zest of 1 lemon for extra flavor. Mince 2 cloves of garlic and toss them in too. Sprinkle in 1 teaspoon of dried oregano and 1 teaspoon of fresh thyme leaves. Finally, add salt and pepper to taste. Whisk everything together until it’s smooth and well combined. Next, we’ll assemble the salmon and asparagus on the baking sheet. Place 4 salmon fillets on one side of the sheet. Make sure they have some space between them. Brush half of the lemon herb mixture over the salmon fillets. On the other side, arrange the asparagus in a single layer. Make sure each stalk is nice and even. Drizzle the rest of the lemon herb mixture over the asparagus. Toss the asparagus gently to coat it well. Now, place the sheet pan in the oven. Bake for 15-20 minutes. The salmon should flake easily with a fork when done. The asparagus should be tender but still crisp. Once cooked, carefully take the pan out of the oven. Let it rest for a couple of minutes. For a pretty touch, garnish with fresh lemon slices and chopped parsley if you like. Enjoy your meal! To get perfectly cooked salmon, start with fresh fillets. Look for bright color and a clean smell. Preheat your oven to 400°F (200°C) for even cooking. Brush the salmon with the lemon herb mix before baking. Bake for 15-20 minutes. The salmon is done when it flakes easily with a fork. Use a meat thermometer if you want to be precise. Aim for an internal temperature of 145°F (63°C). When cooking asparagus, fresh is best. Choose firm stalks with bright green color. Trim the ends to remove any tough parts. Toss the asparagus in the lemon herb mixture. This adds flavor and helps it cook nicely. Spread the asparagus on the baking sheet in a single layer. This helps it roast evenly. Bake alongside the salmon for about 15-20 minutes. The asparagus should be tender yet still crisp. You can easily change the flavors in this dish. Try adding different herbs like dill or basil. You can also swap lemon juice for lime juice for a fresh twist. For a spicy kick, add a pinch of red pepper flakes. Experiment with different oils too. Avocado oil or sesame oil can add a unique taste. Feel free to mix and match to find your favorite combination! {{image_2}} If you want a change from salmon, try these options. Chicken breasts work great. They soak up the lemon herb flavors well. Shrimp also cooks fast and adds a nice twist. For a meatier taste, consider using pork tenderloin. Cut it into even pieces to ensure even cooking. Switch up the asparagus with your favorite veggies. Broccoli or green beans are good choices. Zucchini adds a nice texture too. Bell peppers give a sweet crunch. Mix in cherry tomatoes for a pop of color. Remember to adjust cooking time for softer veggies. This recipe is naturally gluten-free. Check your olive oil for purity to be safe. All the ingredients used are dairy-free, so you can enjoy it without worry. If you want a creamy element, use avocado slices on the side. This keeps it fresh and tasty. After enjoying your meal, let the leftovers cool. Place salmon and asparagus in an airtight container. You can store them in the fridge for up to three days. Make sure to cover them well to keep flavors fresh. To reheat, preheat your oven to 350°F (175°C). Place the salmon and asparagus on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10-15 minutes or until warm. You can also use a microwave. Just heat in short bursts, checking often. You can freeze your leftovers too! Wrap the salmon and asparagus tightly in plastic wrap. Then, place them in a freezer bag. They can last up to three months in the freezer. To eat, simply thaw in the fridge overnight before reheating. Yes, you can use frozen salmon. Just make sure to thaw it first. Thaw salmon in the fridge overnight or under cold water. Once thawed, pat it dry. This helps the lemon herb mix stick better. I love to serve this dish with rice or quinoa. They soak up the lemon flavor well. A fresh salad also pairs nicely. Try a simple green salad or even a fruit salad. You can also serve crusty bread to soak up the juices. Check the salmon for color and texture. It should be a light pink and flake easily with a fork. You can also use a food thermometer. The internal temperature should reach 145°F (63°C). If you see white albumin on the surface, it is done. This is just protein and not harmful. This blog post covered a simple and tasty recipe for lemon herb salmon and asparagus. We discussed the key ingredients, the step-by-step cooking process, and helpful tips for perfect results. I shared easy variations and storage details for your leftovers too. Cooking can be fun and rewarding, even for beginners. Experiment with flavors and make this meal your own. Enjoy your cooking journey and share your experiences!$

Sheet-Pan Lemon Herb Salmon and Asparagus

A quick and healthy dinner featuring salmon and asparagus, seasoned with lemon and herbs.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine American

Servings 4 servings

Calories 350 kcal

Ingredients

4 fillets salmon fillets (about 6 oz each)
1 bunch asparagus, trimmed
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 zest lemon
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon fresh thyme leaves
to taste salt and pepper
as needed lemon slices for garnish
as needed fresh parsley, chopped (optional for garnish)

Instructions

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper until well combined.
Place the salmon fillets on one side of the prepared baking sheet. Brush half of the lemon herb mixture over the salmon.
On the other side of the baking sheet, arrange the trimmed asparagus stalks in a single layer. Drizzle the remaining lemon herb mixture over the asparagus and toss to coat evenly.
Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork and the asparagus is tender yet crisp.
Remove from the oven and let rest for a couple of minutes. Garnish with fresh lemon slices and chopped parsley if desired.

Notes

Garnish with fresh parsley for added flavor.

Keyword asparagus, healthy, lemon, salmon, sheet pan