Description
This Sheet Pan Lemon-Herb Salmon with Asparagus is the perfect healthy dinner, packed with fresh flavors and easy to make. It’s a gluten-free, dairy-free meal that combines both protein and veggies in just 20 minutes. Ideal for busy weeknights or a wholesome family meal!
Ingredients
Units
Scale
For the Salmon + Asparagus:
- 4 (4-6 oz.) salmon fillets
- 1 pound asparagus, ends trimmed
For the Marinade:
- 1/4 cup olive oil
- 1 lemon, juiced and zested
- 1 Tbsp dried thyme
- 1 Tbsp dried parsley
- 3 cloves garlic, mashed
- Salt & pepper, to taste
Instructions
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper and place the salmon fillets on top.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, dried thyme, dried parsley, garlic, salt, and pepper.
- Pour the marinade evenly over the salmon fillets, saving a bit for the asparagus.
- Place the trimmed asparagus on the baking sheet and coat them with the remaining marinade.
- Bake for 12-13 minutes, or until the salmon is cooked through.
- Remove from the oven, serve, and enjoy!
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- This recipe is also great served with rice or quinoa for a more filling meal.
Nutrition
- Serving Size: 1 plate
- Calories: 33
- Sugar: 2g
- Sodium: 250mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg