Sheet Pan Lemon-Herb Salmon with Asparagus
Ingredients
The salmon and asparagus
-
4
fillets
Salmon Fillets (4-6 oz each)
-
1
pound
Asparagus (ends trimmed)
The marinade
-
¼
cup
Olive Oil
-
1
each
Lemon (juiced and zested)
-
1
tablespoon
Dried Thyme
-
1
tablespoon
Dried Parsley
-
3
cloves
Fresh Garlic (mashed)
-
to taste
Salt
-
to taste
Pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place the salmon fillets on the baking sheet and set aside.
- Prepare the marinade by whisking together the marinade ingredients in a small bowl.
- Brush the marinade evenly over the salmon fillets, saving some for the asparagus.
- Add the asparagus to the baking sheet and coat it with the remaining marinade.
- Bake for 12-13 minutes until the salmon is cooked through.
- Remove from the oven, serve, and enjoy. Store leftovers in an airtight container in the fridge for up to three days.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
10g
Total protein
30g
Sodium
300mg
Cholesterol
70mg
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