Sheet Pan Salmon with Asparagus, Lemon, and Dill

Step 1

Preheat oven to 400 F. Drizzle a sheet pan with a light coating of extra virgin olive oil. Lay the salmon filet skin side down on top. Sprinkle with salt and pepper.

Step 2

Snap woody ends off of each asparagus and keep the tops. This is the most tender part of the asparagus. Discard the woody ends.

Step 3

Arrange asparagus around the salmon and sprinkle with salt.

Step 4

Rip the fresh dill in your hands and cover the top of the salmon with a nice layer. Slice a lemon into rounds and cover the salmon with it.

Step 5

Take a second lemon and squeeze the juice of it over the salmon and asparagus. Drizzle the sheet pan with 1/3 cup extra virgin olive oil.

Step 6

Bake at 400 F for 20 - 25 minutes or until salmon is flaky. After 20 minutes you can check the salmon by flaking away a little of the flesh with a fork. If it looks a little undercooked, cook for 5 more minutes. Serve with a lemon cut in 1/4s for each person to squeeze on their serving as they please!

Step 7

Enjoy!