Sheet Pan Salmon with Asparagus, Lemon, and Dill
Ingredients
- Extra virgin olive oil, for drizzling
- 1.5 to 2 pounds fresh salmon filet, skin on
- salt and pepper
- 2 pounds asparagus, washed and woody ends snapped off
- 1/3 cup fresh dill, roughly torn
- 3 lemons, washed
- 1/3 cup extra virgin olive oil
Instructions
- Preheat oven to 400°F. Lightly coat a large sheet pan with extra virgin olive oil.
- Place salmon fillet skin-side down in the center of the pan. Season with salt and pepper.
- Arrange trimmed asparagus around the salmon. Season lightly with salt.
- Tear fresh dill and sprinkle it over the top of the salmon.
- Slice one lemon into thin rounds and place the slices over the salmon.
- Juice the second lemon and drizzle the juice over the salmon and asparagus. Drizzle everything with the 1/3 cup of extra virgin olive oil.
- Bake for 20–25 minutes, or until the salmon flakes easily with a fork. Begin checking at 20 minutes.
- Slice the remaining lemon into wedges and serve on the side for optional extra squeeze.
- Serve directly from the sheet pan for easy cleanup. Pairs well with a Greek salad, brown rice or quinoa.
Nutrition
Calories: 471kcalCarbohydrates: 17gProtein: 40gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gCholesterol: 94mgSodium: 84mgPotassium: 1432mgFiber: 7gSugar: 6gVitamin A: 2103IUVitamin C: 59mgCalcium: 104mgIron: 7mg
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