One-Pan Lemon Herb Roasted Salmon and Asparagus

• •4 salmon fillets, 6 oz each, skin-on or off
• •1 bunch asparagus, trimmed
• •3 tablespoon olive oil
• •1 lemon, large, half juiced and half sliced
• •2 tablespoon fresh dill, chopped
• •2 tablespoon fresh parsley, chopped
• •3 cloves garlic, minced
• •1 teaspoon salt
• •0.5 teaspoon black pepper, freshly ground
• •0.3 teaspoon red pepper flakes (optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.

2. 2

   In a small bowl, whisk together 2 tablespoons of the olive oil, the fresh lemon juice (from half a lemon), minced garlic, chopped fresh dill, chopped fresh parsley, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and the optional red pepper flakes. This is your lemon-herb sauce.

3. 3

   Pat the salmon fillets dry with paper towels. Place them on one side of the prepared baking sheet, ensuring there's space between them. Season the salmon lightly with a pinch of additional salt and pepper.

4. 4

   Arrange the trimmed asparagus spears on the other side of the baking sheet. Drizzle the asparagus with the remaining 1 tablespoon of olive oil and toss gently to coat. Season the asparagus with a pinch of salt and pepper.

5. 5

   Spoon the prepared lemon-herb sauce evenly over the top of each salmon fillet. Place a lemon slice on top of each salmon fillet, if desired, and scatter a few extra lemon slices among the asparagus spears.

6. 6

   Bake for 12-18 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp with slightly browned edges. Cooking time will vary based on the thickness of your salmon fillets.

7. 7

   Carefully remove the baking sheet from the oven. Serve the salmon and asparagus immediately, perhaps with an extra squeeze of fresh lemon juice if desired.

Chef's Tips

• 💡**Don't Overcrowd the Pan:** For best results, ensure there's enough space between the salmon fillets and asparagus spears on the baking sheet. Overcrowding can steam the food instead of roasting it, preventing a nice sear and crisp texture. If necessary, use two baking sheets.
• 💡**Pat Salmon Dry:** Patting the salmon fillets dry with paper towels before seasoning helps them achieve a better sear and crispier exterior, especially if the skin is left on.
• 💡**Adjust Cook Time:** Salmon thickness varies. For thinner fillets (around 1 inch), start checking for doneness at 12 minutes. For thicker fillets (1.5 inches or more), it may take up to 18 minutes. The internal temperature of cooked salmon should reach 145°F (63°C).
• 💡**Herb Variations:** Feel free to customize the herbs! Fresh thyme, rosemary, or oregano can be excellent additions or substitutions to the dill and parsley for a different aromatic profile.
• 💡**Easy Cleanup:** Using parchment paper is highly recommended. It not only prevents sticking but also makes cleanup incredibly fast and easy, which is a major benefit of a one-pan meal.