VNiceFood

The Sheet Pan Salmon and Asparagus I Make Every Week

The Sheet Pan Salmon and Asparagus I Make Every Week
Prep
5 min
Cook
15 min
Total
20 min
Serves
6
Calories
374 kcal
Protein
34.00 g
Carbs
8.00 g
Fat
24.00 g

Ingredients

  • 2 lbssalmon filet (cut into six - 6 oz portions)
  • 2 lbsasparagus (fibrous ends removed)
  • —Salt and black pepper (added to taste)
  • 1 Tbspolive oil
  • 1 smalllemon (sliced into rings for garnish)
  • 6 Tbspunsalted butter (softened (*see quick softening note))
  • 2 Tbspfresh lemon juice (from 1 small lemon)
  • 2 clovesgarlic (pressed or minced)
  • 2 Tbspfresh parsley (finely chopped)
  • 1 tspsalt (we used sea salt)
  • 1/4 tspblack pepper

Instructions

  1. 1

    Preheat oven to 450˚F with oven rack in top third. Line large rimmed baking sheet with parchment paper.

  2. 2

    Place salmon filets in a row down the center of your lined baking pan. Arrange trimmed asparagus on the sides of the salmon.

  3. 3

    Drizzle asparagus lightly with olive oil and roll to coat. Sprinkle both asparagus and salmon with salt and pepper.

  4. 4

    In a medium bowl, mash together all ingredients for flavored butter. Spoon 3/4 of your flavored butter over the salmon and dab remaining butter on the asparagus.

  5. 5

    Top each salmon filet with a slice of lemon and bake uncovered at 450˚F for 10-12 minutes, then broil for another 2-3 minutes.