Sheet Pan Salmon & Asparagus

Name: Sheet Pan Salmon & Asparagus
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: Salmon; Asparagus; Sea Salt; Black Pepper; Extra-Virgin Olive Oil; Dijon Mustard; Capers; Fresh Parsley; Lemon

Sheet Pan Salmon & Asparagus

Sheet Pan Salmon & Asparagus

More Recipes by Fran Allen

Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.

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15m

Serves

4

Recipe by Fran Allen

Ingredients

9

Time

15m

Serves

4

This classic combo of tender and vibrant asparagus and rich, flavourful salmon is perfect for your spring dinner table. Taking this dish up a notch is the bright mustard and herb dressing. I love to pair this meal with freshly boiled new potatoes but this would be great served alongside a big crunchy salad too. Using one pan and making it in under 30 minutes this dish is a weeknight success!

One Pan

Dinner

Ingredients

24 OZ

Salmon

(4 6oz filets) skin on

1 lb

Asparagus

cleaned and trimmed

1 tsp

Sea Salt

1/4 tsp

Black Pepper

5 Tbsp

Extra-Virgin Olive Oil

Divided

2 Tbsp

Dijon Mustard

1 Tbsp

Capers

chopped

1/4 cup

Fresh Parsley

1

Lemon

Instructions

1

Preheat the oven to 400° and pat your salmon dry with a kitchen towel. Arrange the salmon and asparagus on a baking sheet and season with salt, pepper and 2 Tbsp of olive oil. Bake in the oven for approximately 12-15 minutes or until the salmon is opaque and flakes easily with a fork.

2

While the salmon is cooking, prepare the green sauce. Add the remaining olive oil to a small bowl with the mustard, capers, herbs and the zest and juice of the lemon. Taste and season with additional salt if needed.

3

Once the salmon is cooked through and the asparagus is tender, divide between four plates and serve topped with optional boiled potatoes. Garnish everything with the vibrant green sauce. Store any leftovers in the fridge for up to two days.

4

Notes: When shopping choose salmon that looks moist, bright, and shiny. Salmon should be firm and even in colour. I also like to choose filets that are the same size so they will cook for the same amount of time. Don’t be afraid to smell the fish before you buy it. Salmon should not have a strong fishy odor, if it does, don’t buy it!

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More Recipes by Fran Allen

Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.

This Month on Instagram