If you're looking for a quick, easy, and healthy dinner that comes together in record timing, then look no further because this recipe is IT! My Sheet Pan Lemon-Herb Salmon with Asparagus is a light and healthy dinner AND a side dish rolled into one. Plus, this recipe is gluten-free, dairy-free, and takes only 20 minutes to make, making it perfect for the whole family to enjoy!
Ingredients
For the Salmon + Asparagus:
- 4 4-6 oz. Salmon Fillets
- 1 Pound Asparagus ends trimmed
For the Marinade:
- ¼ Cup Olive Oil
- 1 Lemon juiced + zested
- 1 Tablespoon Dried Thyme
- 1 Tablespoon Dried Parsley
- 3 Cloves Fresh Garlic mashed
- Salt & Pepper to taste
Instructions
- First, start by preheating your oven to 400 F.
- Line a baking sheet with parchment paper and place your salmon fillets on top of it. Set aside.
- Next, prepare the marinade by whisking the marinade ingredients together in a small bowl.
- Pour the marinade evenly over the salmon fillets, saving a bit at the end.
- Next, place your asparagus on the baking sheet and evenly coat them with the remainder of the marinade.
- Bake for 12-13 minutes, until the salmon is cooked all the way through.
- Remove from the oven, serve, and enjoy! Store any leftovers in an airtight container in the fridge for up to three days.
Calories: 152kcal | Carbohydrates: 6g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 265mg | Fiber: 3g | Sugar: 2g | Vitamin A: 906IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 4mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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