Easy Baked Lemon Herb Salmon with Asparagus
Tender salmon fillets and crisp asparagus spears roasted together on a single sheet pan with a bright lemon herb marinade. This healthy, flavorful dish comes together in under 30 minutes with minimal cleanup.
Ingredients
Ingredients
- 1.5 lb salmon fillet skinless, cut into 4 portions
- 1 lb fresh asparagus woody ends trimmed
- 3 tbsp olive oil extra virgin
- 2 tbsp fresh lemon juice about 1/2 lemon
- 1 tsp lemon zest finely grated
- 3 cloves garlic minced
- 1 tbsp fresh dill chopped (or 1 tsp dried)
- 1 tbsp fresh parsley chopped (or 1 tsp dried)
- 1 tsp salt divided
- 0.5 tsp black pepper freshly ground
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F to prevent the salmon from drying out. Make-Ahead: The marinade can be prepared up to 2 days in advance and stored in the refrigerator. Variations: Substitute asparagus with green beans or broccoli florets. Add cherry tomatoes to the sheet pan for extra color and flavor. For extra richness, top with a pat of butter before baking.