Step 1

Preheat the oven to 325° F.

Step 2

Rinse and pat dry your salmon fillets.

Step 3

Run your finger gently over the fillets and remove any bones.

Step 4

Combine the mayonnaise and dijon mustard in a small bowl and mix together.

Step 5

Brush the mayonnaise mixture over the top of the salmon.

Step 6

Sprinkle the parmesan cheese over the top of the coated fish and press lightly to secure.

Step 7

Place the asparagus on the sheet pan and drizzle with the olive oil.

Step 8

Toss with tongs or your hands to coat the asparagus in the oil.

Step 9

Spread the asparagus out on the pan, leaving room in the center for the salmon.

Step 10

Place the salmon on the pan, CHEESE SIDE UP. (I shouldn’t have to say that lol, but you know someone will ask or do it wrong if I don’t! ?)

Step 11

Cut the lemons in half and place them, cut side up, somewhere on the sheet pan.

Step 12

Sprinkle the entire shebang with the salt and pepper.

Step 13

Bake for 18 minutes (for whole filet) or 12-15 minutes (for 4 ounce portions), or until the thickest part of the fillet reads 145° on a thermometer.  (See notes in post if cooking smaller portions.)

Step 14

Remove from the oven and squeeze the desired amount of juice from the lemons over the asparagus and salmon – removing any seeds.

Step 15

Garnish with parsley and serve warm or chilled.