American 25 min

Sheet Pan Salmon with Vegetables

Name: Sheet Pan Salmon with Vegetables
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 salmon fillets (6 oz each), skin on; 1 lb asparagus, tough ends snapped; 1 pint cherry tomatoes; 1 lemon, thinly sliced; 3 tablespoons olive oil; 4 cloves garlic, minced; 1 tablespoon Dijon mustard; 1 tablespoon honey; 1 teaspoon dried dill; 1 teaspoon smoked paprika; Salt and black pepper to taste; Fresh parsley for garnish

sheet-panhealthyseafoodquick

Ingredientsfor 2

380

Cal

40g

Protein

12g

Carbs

20g

Fat

14 salmon fillets (6 oz each), skin on
21 lb asparagus, tough ends snapped
31 pint cherry tomatoes
41 lemon, thinly sliced
53 tablespoons olive oil
64 cloves garlic, minced
71 tablespoon Dijon mustard
81 tablespoon honey
91 teaspoon dried dill
101 teaspoon smoked paprika
11Salt and black pepper to taste
12Fresh parsley for garnish

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Instructions

1
Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Toss asparagus and cherry tomatoes with 2 tablespoons olive oil, salt, and pepper; spread on one side of the sheet in an even layer.
2
Whisk remaining 1 tablespoon olive oil, garlic, Dijon, honey, dill, and paprika into a glaze. Pat salmon fillets dry, season with salt and pepper, and place skin-side down on the other side of the baking sheet. Brush the glaze generously over the top of each fillet. Tuck lemon slices around the salmon.
3
Roast at 400°F for 18–22 minutes until the salmon is opaque throughout, flakes easily with gentle pressure, and an instant-read thermometer reads 125°F for medium or 145°F for fully cooked. The asparagus should be tender with charred tips. Garnish with fresh parsley and serve directly from the pan.