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- 4 salmon fillets (about 6 oz each) - 1 bunch of asparagus, trimmed - 2 tablespoons olive oil - 2 tablespoons fresh lemon juice - 1 teaspoon lemon zest - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - Lemon slices for garnish - Fresh parsley, chopped (for garnish) Use fresh salmon for the best taste. Look for bright, firm fillets. Fresh asparagus should be bright green and crisp. The lemon juice and zest should come from ripe lemons. Fresh herbs, like parsley, add flavor. Minced garlic should be used right after cutting for the best taste. If you can’t find salmon, use trout or tilapia. For asparagus, green beans work well too. You can swap lemon juice for lime juice. Dried herbs can be replaced with fresh ones; just use three times more. If you want less oil, use vegetable broth for moisture. These swaps keep the dish fresh and tasty! 1. Start by preheating your oven to 400°F (200°C). This makes the cooking quick and easy. 2. Line a large sheet pan with parchment paper. This helps with cleanup later. 3. In a small bowl, whisk together: - 2 tablespoons olive oil - 2 tablespoons fresh lemon juice - 1 teaspoon lemon zest - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste 4. Place the salmon fillets on one side of the sheet pan. Make sure they are not touching. 5. Brush half of the lemon herb mixture on top of the salmon. This adds flavor and moisture. 6. On the other side of the sheet pan, arrange the trimmed asparagus. 7. Drizzle the remaining lemon herb mixture over the asparagus. Toss it to coat all the pieces. 8. Spread both the salmon and asparagus in a single layer. This helps everything cook evenly. 9. Bake in the preheated oven for 12-15 minutes. The salmon should flake easily with a fork when done. The asparagus should be tender-crisp. 10. Remove the sheet pan from the oven. Let it cool for a couple of minutes. 11. Plate the salmon and asparagus together. 12. Garnish with fresh parsley and lemon slices. This adds a nice pop of color. Enjoy your meal! For this recipe, I suggest using the sheet pan method. It cooks everything evenly. Preheating the oven to 400°F (200°C) is key for perfect results. The high heat helps the salmon cook fast while keeping it moist. Use parchment paper for easy cleanup, too. It saves time and effort. To get the best salmon, pick fresh fillets. Look for bright, shiny skin. You want the meat to be firm and not fishy. Brush the lemon herb mix on top, but leave some for the asparagus. This helps both flavors shine. Bake for 12-15 minutes. The salmon should flake easily with a fork. For the asparagus, it should be tender yet crisp. This gives a nice texture contrast. Using a sheet pan lined with parchment paper makes cleanup a breeze. After cooking, let the pan cool. Then, toss the paper and rinse the pan with hot water. No scrubbing is needed! A spatula or tongs helps move the salmon and asparagus to plates without mess. These tools keep your kitchen neat and tidy. {{image_2}} You can switch up the herbs for fun flavors. Try dill, thyme, or rosemary. Each herb gives a unique taste. For example, dill pairs well with salmon. It adds a fresh, bright flavor. You can mix and match to find your favorite. Don’t be afraid to get creative! Want to add more? Toss in cherry tomatoes or bell peppers. These veggies roast well and add color. You can also use zucchini or carrots. Just cut them to similar sizes for even cooking. This helps make your meal more vibrant and nutritious. If you need to serve more, just add more salmon and veggies. Each salmon fillet is about 6 oz. If cooking for two, use two fillets. For six people, use six fillets and more asparagus. Make sure your sheet pan has enough space. You want everything to cook evenly. To keep your lemon herb salmon and asparagus fresh, start by letting them cool down. Once cooled, place the leftovers in an airtight container. Make sure to separate the salmon and asparagus if you can. This helps keep both items fresh. Store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. When you're ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the salmon and asparagus on a baking sheet. Cover with foil to keep moisture in. Heat for about 10-15 minutes until warm. You can also use a microwave. Just place the food on a microwave-safe plate. Heat for one to two minutes, checking often to avoid overcooking. If you want to freeze your dish, wrap the salmon and asparagus tightly in plastic wrap. Then, place them in a freezer-safe bag. This helps protect against freezer burn. You can freeze them for up to three months. When you are ready to eat, thaw overnight in the fridge. Then reheat as mentioned above. Enjoy your tasty meal even days later! You should bake salmon for 12 to 15 minutes at 400°F (200°C). Salmon cooks fast. The fish is done when it flakes easily with a fork. If your salmon is thicker, it may take longer. Always check for doneness to avoid overcooking. Yes, you can cook other vegetables with this recipe. Try using bell peppers, zucchini, or cherry tomatoes. Just cut them into similar sizes so they cook evenly. Toss them in the same lemon herb mixture for great flavor. This adds more color and nutrients to your meal. You can serve salmon and asparagus with rice or quinoa. They both add a nice base to the meal. A fresh salad or crusty bread works well too. Pairing with a light white wine can elevate your dining experience. Enjoy your meal with your favorite side! In this post, we explored making a great salmon and asparagus dish. We covered ingredients, including fresh picks and alternatives. You learned step-by-step instructions for prep and cooking. I shared useful tips for perfect results and easy cleanup. We also discussed variations, storage methods, and answered common questions about this meal. Cooking can be simple and fun. With the right methods, you can make tasty dishes every time. Enjoy your cooking journey!

Sheet-Pan Lemon Herb Salmon and Asparagus

Looking for a quick and delicious meal? Try this Zesty Lemon Herb Salmon & Asparagus Delight! Ready in just 25 minutes, this one-pan recipe features tender salmon fillets paired with fresh asparagus, all drizzled in a tangy lemon herb sauce. It's the perfect blend of flavors that's sure to impress! Click through to explore the full recipe and elevate your dinner game tonight!
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Ingredients
  

4 salmon fillets (about 6 oz each)

1 bunch of asparagus, trimmed

2 tablespoons olive oil

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Lemon slices for garnish

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, basil, salt, and pepper.

      Place the salmon fillets on one side of the sheet pan. Brush half of the lemon herb mixture on top of the salmon.

        On the other side of the sheet pan, arrange the trimmed asparagus. Drizzle the remaining lemon herb mixture over the asparagus and toss to coat.

          Ensure both the salmon and asparagus are spread out in a single layer for even cooking.

            Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp.

              Remove the sheet pan from the oven and let it cool for a couple of minutes.

                For serving, plate the salmon and asparagus together, garnishing with fresh parsley and lemon slices for an extra pop of color and flavor.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4