30-Minute Sheet Pan Salmon and Asparagus Delight

This simple sheet pan supper bakes salmon and asparagus together for a quick and easy meal. The salmon is flaky and moist, while the asparagus is tender and flavorful. The lemon zest and thyme add a bright and herbaceous flavor to the dish.

Sheet pan suppers are a lifesaver for busy weeknights. They're quick and easy to prepare, and they cook everything in one pan, which makes cleanup a breeze. This particular recipe is a favorite of mine because it's so versatile. You can use any type of fish or seafood that you like, and you can add any vegetables that you have on hand. I like to use asparagus, but broccoli, Brussels sprouts, or green beans would also be great. The key is to use vegetables that will cook in about the same amount of time as the fish. This recipe is also very forgiving. You can adjust the cooking time depending on how well you like your fish cooked. And if you don't have any lemon zest, you can simply use lemon juice.

Prep time: 10 | Cook time: 20 | Serves: 4

Ingredients

• 1 pound salmon fillets
• 1 pound asparagus, trimmed
• 1 tablespoon olive oil
• 1 lemon, zested and juiced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the salmon fillets and asparagus on the prepared baking sheet.
4. Drizzle with olive oil and sprinkle with lemon zest, thyme, salt, and pepper.
5. Bake for 15-20 minutes, or until the salmon is cooked through and the asparagus is tender.
6. Serve immediately with lemon wedges.

Why It Works

• The high heat of the oven helps to quickly cook the salmon and asparagus, while the parchment paper prevents the food from sticking to the pan.
• The olive oil helps to keep the salmon and asparagus moist and flavorful.
• The lemon zest and thyme add a bright and herbaceous flavor to the dish.
• The salt and pepper help to season the salmon and asparagus.