The easiest spring dinner ever! This Sheet Pan Salmon and Asparagus comes with a touch of lemon and asparagus that makes it a one pan meal. It's gluten free, dairy free, paleo, and takes just 8 minutes to cook. So the next time you're looking for a real stunner, this recipe is perfect for everything from entertaining to a weeknight dinner.
1tbspchopped fresh parsley to sprinkle over topoptional, see notes
salt and black pepper
Instructions
Preheat the oven to the broiler setting.
Mix together all the ingredients for the glaze, and set it aside.
Line a baking sheet with parchment paper, or use a non-stick cookie sheet. Lay the salmon out and pat it dry. Arrange the asparagus around it being sure to cover up as much parchment paper as possible if using.
Spoon about 2/3 of the glaze over the salmon, and drizzle the rest over the asparagus. Lay the lemon slices evenly spaced over the top of the salmon, and tuck a few slices in and around the asparagus. Sprinkle the salmon and asparagus with sea salt and pepper.
Broil the salmon on the middle oven rack for about 8 minutes or until the salmon is just done.
The easiest way to tell if it's done is to poke it apart and see if it's no longer raw, but some tell tale signs are a small amount of cracking appearing in the surface of the salmon.
It's better to pull it out too soon and have to return it to the oven than to overcook it. Over time with practice, you can learn to lightly press meat with your pointer finger and know whether or not it's done by the feel.
Serve the salmon and asparagus immediately with a sprinkle of optional parsley or other herbs.
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Notes
Parchment paper isn't rated for the broiler, but I like to use it to help with cleanup. I haven't had a problem with it other than the edges turning buts. But to be safe, you can place the salmon and asparagus on a non-stick cookie sheet as well.You can also use 1 tablespoon chopped fresh chives and add them to the glaze, or 1/2 teaspoon Italian seasoning.