Easy Sheet Pan Salmon and Asparagus
If you've spent any time scrolling through my blog or flipping through the pages of my book, you’ll notice that there isn’t a lot of seafood hanging around. I like fish, and I like seafood, but almost a hundred out of a hundred times, I reach for chicken or beef as my protein of choice. Last week I was walking the aisles of Costco with a friend and saw some beautiful fresh, pink salmon. I grabbed it and decided to make an easy dinner out of it. The thing about salmon in particular, is that it takes very few ingredients to make it delicious. The salmon is the star of the show, and we’re just here to dress it up a bit. This whole meal can come together in 20 minutes, easily. Garlicky, buttery, bright and fresh. It’s delicious and a one-pan meal which is always helpful for busy folks like you and me!
EASY SHEET PAN SALMON AND ASPARAGUS
Ingredients:
1½ -2 pounds fresh salmon
Salt and pepper
½ cup semi-melted butter
6 cloves minced garlic
1 t dried parsley
1 T brown sugar
1 lemon, cut into slices
1 pound asparagus
Directions:
1.) Preheat the oven to 400 degrees. Cut the salmon into filets, roughly 2 inches wide. Arrange them on one side of a sheet pan, and sprinkle salt and course black pepper on top of each piece.
2.) Melt a half a cup of butter in a microwave-safe bowl. The butter should be partially solid, and partially liquid. Mix the butter together and add in the minced garlic, parsley and brown sugar. Use a basting brush to brush the butter mixture on top of each filet, saving roughly a third of it for the asparagus. Add a slice of lemon onto each filet.
4.) Wash and trim the asparagus (cut off the bottom 2 inches, or where the asparagus naturally snaps when you bend it). Arrange it on the opposite side of the pan, and coat with the extra butter. Toss it together quickly with your hands.
5.) Place the pan in the hot oven and cook for 9-10 minutes. To tell if the salmon is cooked, run the prongs of a fork across the top of the fish. If it easily flakes the fish, you’re done! Remove the salmon immediately so as not to overcook. I like to baste the salmon at this point with any of the butter mixture that’s melted off. It helps to create the perfect final product!
