Asparagus and salmon sheet pan dinner

52

PREP TIME

10 min

TOTAL TIME

25 min

Serves

4

Asparagus and salmon sheet pan dinner

Photo, Erik Putz.

Asapragus and salmon are a classic combination, and cooking them at the same time means you can have dinner on the table in less than thirty minutes.

Ingredients

  • 1 800-g salmon fillet
  • 3/4 tsp salt , divided
  • 2 tbsp lemon juice
  • 1 1/2 tbsp olive oil , divided
  • 1 tsp lemon zest
  • 1 1/2 tbsp chopped capers
  • 1/2 tsp pepper , divided
  • 1 bunch asparagus , trimmed
  • 2 garlic cloves , peeled and thinly sliced
  • 1 tbsp finely chopped dill
  • 1 lemon , cut into 4 wedges

Instructions

  • PREHEAT oven to 425F and line a rimmed baking sheet with parchment.
  • LAY salmon skin-side down in centre of prepared sheet. Sprinkle with 1/4 tsp of the salt.
  • WHISK lemon juice, 1 1/2 tsp of the oil, lemon zest, capers, 1/4 tsp of the salt and 1/4 tsp of the pepper in a small bowl. Reserve 1 tbsp lemon mixture. Spoon remaining sauce over salmon.
  • ARRANGE asparagus and garlic around the salmon and drizzle with remaining oil. Toss with remaining salt and pepper. Bake until salmon flakes easily with a fork, 12 to 15 min.
  • DRIZZLE reserved lemon mixture over asparagus, then sprinkle with dill. Serve with lemon wedges.
  • Kitchen Tip: If you like your asparagus with a bit of a crunch, add to baking sheet during last 10 min of cooking time. This recipe can also be made with 4 200-g salmon fillets.

Chatelaine Quickies: Provencal pan salmon

Nutrition (per serving)

  • Calories
  • 364,
  • Protein
  • 34 g,
  • Carbohydrates
  • 6 g,
  • Fat
  • 23 g,
  • Fibre
  • 2 g,
  • Sodium
  • 625 mg.
  • Excellent source of
  • vitamin B6
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