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- 4 salmon fillets (about 6 ounces each) - 1 bunch of asparagus, trimmed - 2 tablespoons olive oil - Juice and zest of 1 lemon - 2 cloves garlic, minced - 1 teaspoon dried dill - 1 teaspoon dried thyme - Salt and pepper to taste - Lemon slices for garnish - Fresh parsley for garnish Gather these fresh ingredients to create your meal. Start with salmon fillets, which are rich in omega-3 fatty acids. Choose vibrant asparagus for color and crunch. The olive oil adds healthy fat and flavor. Now, let's talk about the flavor additions. The lemon juice and zest bring brightness. Garlic adds depth to the dish. Dried dill and thyme give it an herbaceous touch. These simple flavors combine beautifully. When seasoning, use salt and pepper to enhance taste. The lemon slices will add a nice touch when serving. Fresh parsley brightens up the dish too. With these ingredients, you set the stage for a delightful and flavorful meal. Enjoy the process of cooking and the delicious results! Start by preheating your oven to 400°F (200°C). This step ensures the salmon cooks evenly. Next, grab a large sheet pan and line it with parchment paper. This makes cleaning up a breeze! In a small bowl, whisk together the olive oil, lemon juice, and lemon zest. Add the minced garlic, dried dill, and dried thyme to the mix. Don’t forget to season with salt and pepper to taste. This mixture will give your salmon and asparagus a bright, fresh flavor. Now, place the salmon fillets in the center of your prepared sheet pan. Make sure they have some space around them. Next, arrange the trimmed asparagus around the salmon. This not only looks nice but also allows everything to cook evenly. Drizzle the lemon herb mixture over both the salmon and asparagus. Ensure everything gets a nice coat of that tasty mix. It’s time to bake! Put the sheet pan in the oven and let it bake for 12 to 15 minutes. Keep an eye on it. The salmon should be cooked through and flake easily with a fork. The asparagus should be tender yet still crisp. Once done, remove the sheet pan from the oven. Let it rest for a few minutes before serving. To check if your salmon is done, use a fork. Gently press the thickest part. If it flakes easily, it’s ready. Salmon should reach an internal temp of 145°F (63°C). Use a meat thermometer for accuracy if you want. For asparagus, keep it crisp by not overcooking. Bake it for about 12-15 minutes. Look for a bright green color, and it should still have some snap when you bite it. To impress at a dinner party, serve the dish straight from the sheet pan. This gives a fun and rustic vibe. You can also plate individual servings. Just add a lemon slice and a sprinkle of parsley on top. This adds color and makes it look fancy. Pair this dish with light sides. A fresh salad or some fluffy rice works well. For drinks, try a white wine or sparkling water with lemon. Both will refresh your palate. Cleanup is easy with parchment paper. It prevents food from sticking and makes washing up a breeze. Just lift the paper and toss it in the trash. Other helpful tools include a silicone spatula for scraping and a good knife for cutting. These will make your cooking and cleanup smoother. Use a cutting board that’s easy to clean, too. {{image_2}} You can mix things up with different veggies. Try bell peppers, green beans, or zucchini. These choices add color and crunch. Each veggie brings its own flavor and texture. For herbs, you have options. Basil and oregano can change the taste of the dish. Fresh herbs offer a bright kick. You can also use cilantro for a unique twist. You can grill or bake the salmon. Grilling gives it a nice char and smoky taste. Baking is simple and easy, with less mess. If your salmon fillets are thick, adjust the cooking time. You might need 16-20 minutes instead of 12-15. Always check to make sure they flake easily with a fork. Want a bit of heat? Add some red pepper flakes or paprika. These spices can wake up the dish. You can also swap lemons for other citrus fruits. Try limes or oranges for a sweet touch. Each fruit will change the flavor in a fun way. To keep your salmon and asparagus fresh, let them cool first. Place them in an airtight container. This helps prevent any odors from mixing in your fridge. Leftovers can last for up to three days in the fridge. Always check for any off smells or changes in texture before eating. You can freeze salmon and asparagus for later meals. Cut the salmon into portions before freezing. Wrap each piece tightly in plastic wrap, then store in a freezer bag. This keeps them fresh for up to three months. To reheat, thaw overnight in the fridge. Then, bake at 350°F (175°C) until warmed through, about 10-15 minutes. Leftovers can make quick and easy meals. Chop the salmon and asparagus into bite-sized pieces. Mix them into salads or grain bowls for a tasty lunch. For meal prep, you can cook extra salmon and asparagus on your busy days. Store them in individual containers for a fast and healthy dinner later. Bake salmon in a sheet pan for 12-15 minutes at 400°F (200°C). This time ensures the salmon cooks perfectly. The fish should flake easily with a fork when done. Make sure to check its doneness by looking for a light pink color in the center. If you have thicker fillets, you may need a couple of extra minutes. Yes, you can use frozen salmon. Just be sure to thaw it in the fridge overnight. If you are in a hurry, thaw it in cold water for about an hour. If using frozen salmon, add an extra 2-3 minutes to the baking time. Check for doneness by using the same method as fresh salmon. Many sides pair well with this dish. Here are a few great options: - Simple salads: A fresh green salad with lemon vinaigrette works well. - Grains: Quinoa or brown rice adds a lovely touch. - Roasted potatoes: Crispy potatoes can balance the meal nicely. These sides enhance the flavors and complete your dinner. Enjoy! This recipe gives you a simple way to cook salmon and asparagus. You learned about the main ingredients, cooking steps, and tips to make your dish shine. Remember to check for doneness and keep your asparagus crisp. Don't hesitate to experiment with flavors or swap ingredients to suit your taste. With the right prep, you can enjoy these leftovers in new meals. Try this easy recipe tonight and impress your family or friends. Happy cooking!

Sheet-Pan Lemon Herb Salmon & Asparagus

Elevate your dinner with this delicious sheet-pan lemon herb salmon and asparagus recipe! Ready in just 25 minutes, this meal is both healthy and bursting with flavor. The combination of fresh lemon, garlic, and herbs makes this dish a delightful winner. Perfect for busy weeknights, simply prepare and bake for an easy, clean-up-friendly meal. Click through to explore the full recipe and impress your family tonight!
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Ingredients
  

4 salmon fillets (about 6 ounces each)

1 bunch of asparagus, trimmed

2 tablespoons olive oil

Juice and zest of 1 lemon

2 cloves garlic, minced

1 teaspoon dried dill

1 teaspoon dried thyme

Salt and pepper to taste

Lemon slices for garnish

Fresh parsley for garnish

Instructions
 

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

    In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried dill, and dried thyme. Season with salt and pepper to taste.

      Place the salmon fillets in the center of the prepared sheet pan. Arrange the trimmed asparagus around the salmon.

        Drizzle the lemon herb mixture evenly over the salmon and asparagus. Ensure everything is well coated.

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

            Once done, remove the sheet pan from the oven and let it rest for a few minutes.

              Garnish the salmon with fresh parsley and lemon slices before serving.

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

                  - Presentation Tips: Serve directly from the sheet pan for a rustic feel, or plate individual servings with a lemon slice and a sprinkle of freshly chopped parsley on top for a pop of color.