Description
This Sheet Pan Salmon and Asparagus is ready in 25 minutes with a bright lemon honey drizzle. One pan, minimal cleanup, and perfect for a spring weeknight dinner.
Ingredients
Scale
For the Lemon Honey Drizzle
- 1 tbsp extra virgin olive oil
- 2 tsp honey
- 1 tbsp lemon juice
- zest of ½ lemon
- sea salt and pepper
For the Salmon and Asparagus
- 1 small bunch asparagus, trimmed
- 1 tbsp extra virgin olive oil
- 2 (6 oz) salmon filets
- lemon wedges, for serving
- sea salt and pepper
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a small bowl or jar, whisk together the olive oil, honey, lemon juice, lemon zest, salt, and pepper. Set aside.
- Arrange the asparagus on one side of the pan and drizzle with olive oil. Toss to coat and season with salt and pepper.
- Pat the salmon dry with a paper towel to remove excess moisture. Place the salmon filets on the other side of the pan. Spoon the lemon honey drizzle over the top of each filet.
- Bake for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork. Serve with lemon wedges.
Notes
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 serving
- Calories: 527
- Sugar: 8.9 g
- Sodium: 528.5 mg
- Fat: 37 g
- Saturated Fat: 7.2 g
- Carbohydrates: 12.4 g
- Fiber: 3.2 g
- Protein: 38 g
- Cholesterol: 93.5 mg