Sheet-pan salmon & asparagus

Ingredients

• 4Salmon fillets, about 6 oz each, skin-on
• 1 lbAsparagus, woody ends trimmed
• 3 tbspOlive oil
• 1Lemon, half juiced, half in wedges
• 3 clovesGarlic, minced
• 1 tspDijon mustard
• Salt and pepper
• 2 tbspFresh dill, chopped

Method

1. 1

   Heat the oven to 425°F and line a sheet pan. Whisk the olive oil, lemon juice, garlic, and Dijon into a quick marinade.

2. 2

   Spread the asparagus on the pan, drizzle with a third of the marinade, and season. Nestle the salmon among the spears and spoon the rest of the marinade over the fish.

3. 3

   Roast until the salmon flakes easily and the asparagus is tender-crisp, 12–15 minutes depending on thickness.

4. 4

   Scatter with dill and serve with lemon wedges.