This 6-ingredient recipe for Sheetpan Salmon and Asparagus, that I developed for Mealthy.com, is on the table in less than 30 minutes. So it’s a perfect recipe whether you make it for a quick weeknight dinner or you add it to your Easter menu.
When the first signs of spring, like the blooming daffodils in my garden and beautiful asparagus in the produce section, start to appear, I get inspired to start cooking lighter and healthier. Because you know, beach season is right around the corner. Not only is this recipe light and healthy, it’s so simple and delicious that you really have no excuse not to cook dinner. It’s versatile enough for a weeknight dinner or for perfect for entertaining since it leaves you with more time to enjoy your own party.
This recipe is so simple and delicious you really have no excuse not to cook dinner. It's versatile enough for a weeknight dinner or for perfect for entertaining since it leaves you with more time to enjoy your own party.
- 2 lemons
- 1-1/2 pound salmon fillet
- 1 pound asparagus, trimmed
- 1/4 cup melted butter
- 2 cloves garlic, pressed
- 1 tablespoon chopped fresh thyme
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Preheat oven to 425°F. Slice one lemon and juice the other.
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Arrange salmon fillet down the center of rimmed baking sheet. Arrange asparagus on both sides of salmon. Season salmon and asparagus with salt and pepper.
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Combine butter, lemon juice, garlic and thyme and pour over salmon and asparagus. Arrange lemon slices over salmon. Bake 15 minutes or until asparagus are tender and salmon is desired doneness.
- Line the baking sheet with parchment paper for easy clean up.
- To make this Whole30 compliant, substitute ghee for the butter.
