Sheet Pan Salmon and Asparagus
Looking for a meal that will put a big grin on your face?? My sheet pan salmon and asparagus is not only a cornerstone of my meal prep game, but a delicious and healthy mealtime solution.
Because this salmon recipe just makes me supes happy for a million reasons, I thought I’d share with you just 10 reasons why you should make this stat:
It takes less than 30 minutes from start to finish to prepare and cook.
You only need one pan to make a full meal. Just one!
It's a non-recipe recipe (which are some of my favorites!) It's really just a method for cooking with some ingredient “suggestions”, if you will. You could easily customize this recipe to your liking, swapping rosemary for dill or another herb, add some garlic, swap shallots for onions, the world is your oyster (or...salmon in this case).
It requires just a mere handful of everyday ingredients.
It’s not just good, but good for you!
It's a cheap meal, believe it or not! Even though it’s “seafood”, a pound of salmon usually is never more than $15 at your local grocery store, which is far more affordable than ordering salmon at a restaurant.
It's friendly for all my Whole30/Paleo/Gluten-free/dairy-free peeps
It's an impressive (yet easy) meal for entertaining
The salmon alone comes out tender and luscious, scented with delicate, simple flavors. It's perfection.
The asparagus is lemony, bright and the perfect pairing for such exquisite salmon.
It's not hard to sell people on this multifaceted wonder meal. It's easily a Hungry Ali specialty and would go in my personal top 10 best recipes. Go ahead and add it to your weekly meal prep lineup and experience for yourself the wonder of this sheet pan salmon and asparagus!
Sheet Pan Salmon and Asparagus
Ingredients
1-1 1/2 pound fresh salmon filet (preferably steelhead or copper river, if it’s in season!)
1/2 red onion, thinly sliced
1 lemon, thinly sliced plus zest
1 bunch rosemary
1 bunch of asparagus, stems trimmed
Extra virgin olive oil
1/2 teaspoon red chili flakes (optional)
Salt
Pepper
Directions
Preheat oven to 425 degrees. Lay onion slices and half of rosemary down on half of a sheet pan. Place salmon filet on top of onions and rosemary. Season with salt and pepper then lay lemon slices and rosemary on top. Drizzle with olive oil. On the other half of the sheet pan, spread asparagus evenly across pan. Toss with lemon zest, red chili flakes, salt and pepper. Bake for 20 minutes - easy as that, kids!
