Asparagus and salmon sheet pan dinner
By Chatelaine
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
