Easy Sheet Pan Lemon Herb Salmon Asparagus
A vibrant, healthy dinner featuring tender salmon fillets and crisp asparagus spears roasted to perfection with a bright lemon-herb marinade. This one-pan wonder delivers maximum flavor with minimal cleanup, making it ideal for busy weeknights.
Ingredients
Ingredients
- 4 oz salmon fillets skinless, about 6 oz each
- 1 lb asparagus woody ends trimmed
- 3 tbsp olive oil extra virgin
- 2 tbsp fresh lemon juice about 1 lemon
- 1 tsp lemon zest finely grated
- 2 cloves garlic minced
- 1 tsp dried oregano or Italian seasoning
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
- 1 tbsp fresh parsley chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or enjoy cold over salad. Make-Ahead: The marinade can be prepared up to 2 days in advance. Variations: Swap asparagus with green beans or broccoli florets. Use fresh dill or thyme instead of oregano. Serving Suggestions: Serve over quinoa, rice, or with a side of roasted baby potatoes.