Garlic Lemon Sheet Pan Salmon with Asparagus

• 4 salmon fillets (6 ounces each)
• 1 pound asparagus, trimmed
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 teaspoon dried thyme
• Salt, to taste
• Black pepper, to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a small bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, and thyme.
3. 3 Arrange salmon fillets and asparagus on a sheet pan.
4. 4 Drizzle the garlic lemon mixture over the salmon and asparagus.
5. 5 Season with salt and pepper.
6. 6 Bake for 12-15 minutes, or until salmon is cooked through.
7. 7 Garnish with fresh parsley before serving.

Equipment

• Sheet pan
• Baking sheet

Variations

• Substitute asparagus with broccoli or green beans for a different veggie option.
• Add a sprinkle of red pepper flakes for a spicy kick.

Substitutions

• Use fresh thyme leaves if dried thyme isn't available.
• Substitute salmon with cod for a milder flavor.

Pairings

• Pairs well with a crisp Sauvignon Blanc.
• A crusty baguette on the side is always a hit.

Nutrition

Tips

• For extra flavor, let the salmon and asparagus marinate in the garlic lemon mixture for 20 minutes before baking.
• If you prefer crispy asparagus, roast for an additional 3-5 minutes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F.

Freezing: Not recommended to freeze due to the texture change in the salmon.

Serving Suggestions

• Serve with a side of quinoa or wild rice for a complete meal.
• A simple arugula salad dressed with lemon vinaigrette complements this dish well.

FAQ