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- 2 salmon fillets - 1 bunch asparagus, trimmed - 2 tablespoons olive oil The main stars of our dish are salmon and asparagus. Salmon is rich in omega-3 fatty acids, making it a healthy choice. Asparagus adds crunch and a fresh taste. Olive oil brings smoothness and helps with cooking. - 2 tablespoons fresh lemon juice - 1 teaspoon lemon zest - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary Lemon juice and zest give bright flavor and keep the dish light. Minced garlic adds aroma and depth. Fresh herbs like thyme and rosemary enhance the taste. They bring a garden-fresh vibe to the meal. - Salt and pepper to taste - Lemon slices for garnish - Fresh parsley for garnish Salt and pepper balance all the flavors. Lemon slices not only look nice but add extra zest. Fresh parsley brings color and freshness to the plate. All these ingredients work together to make a delightful meal. First, preheat your oven to 400°F (200°C). This step is key to getting that perfect cook. Next, grab a small bowl. In this bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, and 1 teaspoon of lemon zest. Add in 2 minced garlic cloves, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Mix well. Season with salt and pepper to taste. This marinade adds great flavor to both the salmon and asparagus. Now it's time to set up your sheet pan. Place the salmon fillets in the center of your large sheet pan lined with parchment paper. This makes clean-up easy! Next, arrange the trimmed asparagus around the salmon fillets. Make sure they are spread out nicely. Drizzle your herb and lemon mixture over both the salmon and asparagus. Ensure everything is well coated for maximum flavor. Slide your sheet pan into the preheated oven. Bake for 15 to 20 minutes. Check that the salmon reaches an internal temperature of 145°F. The asparagus should be tender but still crisp. Halfway through cooking, gently toss the asparagus. This ensures even roasting and great taste. Once everything is done, remove the pan from the oven and let it sit for a couple of minutes before serving. This dish is bright, flavorful, and perfect for dinner! To get great salmon, check the internal temperature. You want it to reach 145°F. Use a meat thermometer for best results. This ensures the fish is safe to eat and still moist. Avoid overcooking your salmon. If it cooks too long, it will dry out and lose flavor. You can boost the flavor with more herbs. Try dill or basil for a fresh twist. You can also use fresh herbs for a stronger taste. Marinating your salmon helps too. Let it soak in the lemon mixture for at least 30 minutes. This will make every bite burst with flavor. Garnish your dish for a beautiful look. Lemon slices and fresh parsley add color. Arrange the salmon and asparagus neatly on the plate. This makes it more appealing. You can also serve with a wedge of lemon on the side. This adds a splash of brightness and style. {{image_2}} You can switch up the fish in this recipe. Try using trout, cod, or even halibut. Each fish adds a unique taste. If you want something different, go for shrimp or scallops. They cook quickly and pair well with lemon. For veggies, asparagus shines, but you can pick others. Broccoli, green beans, or zucchini work great. Use what you have on hand. Mixing in colorful vegetables makes the dish pop. Want to kick up the flavor? Add spices like paprika or cumin. You can also try a marinade with soy sauce or honey. These will make your dish stand out. If you love citrus, use lime or orange juice instead of lemon. It gives a fresh twist to the taste. You can even mix lemon with other citrus for a fun flavor blend. To make this dish gluten-free, just ensure all ingredients are safe. Most of them are naturally gluten-free. Check labels for sauces or spices to be sure. For a keto-friendly version, skip the lemon juice and use a low-carb marinade. You can also swap the olive oil for avocado oil. This keeps your meal tasty while fitting your diet. After your meal, let the salmon and asparagus cool. Place them in an airtight container. This keeps them fresh. Store the container in the fridge. You can enjoy leftovers within three days. For reheating, the oven is best. Preheat your oven to 350°F (175°C). Place your salmon and asparagus on a baking sheet. Heat for about 10 minutes, or until warm. The microwave works too but may change the texture. If you use it, heat in short bursts. This helps keep the fish moist. You can freeze leftovers if you won’t eat them soon. Wrap the salmon and asparagus tightly in plastic wrap. Then, place them in a freezer bag. Remove as much air as you can. This helps prevent freezer burn. Store in the freezer for up to three months. To thaw, move them to the fridge overnight. Never thaw salmon at room temperature. You should bake salmon at 400°F for 15 to 20 minutes. The exact time depends on the thickness of your fillets. A thicker piece may need closer to 20 minutes. I recommend checking the internal temperature. It should reach 145°F for safe eating. If you follow this, your salmon will be tender and flaky. Yes, you can use frozen salmon. Just make sure to thaw it first. You can do this overnight in the fridge or use cold water. Keep the salmon in its packaging while thawing. This helps keep it fresh. Once thawed, you can follow the same steps in the recipe. There are many tasty sides that go well with salmon. Here are a few great options: - Quinoa or rice for a hearty base - Roasted potatoes for a crispy bite - A fresh salad for crunch - Steamed broccoli for added nutrients These sides not only taste great but also complement the lemon herb flavors. To check if your salmon is done, look for a few signs. The flesh should be opaque and flake easily with a fork. You can also use a food thermometer. If the internal temperature is 145°F, it is safe to eat. Another trick is to see if the salmon looks slightly shiny. This means it's cooked but still moist. This post covered how to make tasty sheet pan salmon with asparagus. You learned about key ingredients, like salmon, asparagus, and olive oil. I shared steps for preparing, baking, and serving. You also got tips for perfect cooking and storage. Explore ingredient swaps and dietary tweaks to fit your needs. Now, you have everything to create a delicious meal. Enjoy cooking!

Sheet Pan Lemon Herb Salmon Asparagus

Whip up a delicious and nutritious meal with this Sheet Pan Lemon Herb Salmon & Asparagus recipe! In just 25 minutes, you can enjoy tender salmon fillets perfectly paired with vibrant asparagus, all infused with the bright flavors of lemon and herbs. This easy one-pan dish is perfect for a weeknight dinner. Click to explore the full recipe and bring a burst of flavor to your table tonight!
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Ingredients
  

2 salmon fillets

1 bunch asparagus, trimmed

2 tablespoons olive oil

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

Lemon slices for garnish

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, dried thyme, dried rosemary, salt, and pepper.

      On a large sheet pan lined with parchment paper, place the salmon fillets in the center.

        Arrange the trimmed asparagus around the salmon fillets.

          Drizzle the herb and lemon mixture over both the salmon and asparagus, ensuring all the ingredients are well coated.

            Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through (internal temperature should reach 145°F) and the asparagus is tender.

              Halfway through cooking, gently toss the asparagus to ensure even roasting.

                Once done, remove from the oven and let rest for a couple of minutes.

                  Garnish with fresh parsley and lemon slices before serving.

                    Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 2