Sheet Pan Lemon-herb Salmon With Asparagus
Description and History
This Sheet Pan Lemon-herb Salmon With Asparagus is a modern twist on a time-honored classic, salmon en papillote, which originated in France. By baking ingredients together on a single sheet pan, this method simplifies cooking while ensuring a flavorful, healthy meal. Lemon, a ubiquitous ingredient in Mediterranean cuisine, complements the rich taste of salmon beautifully. This easy dinner setup brings together the concept of minimal cleanup with the flavor excellence of traditional French cooking, making it a perfect weekday dinner option.
Ingredients
- Salmon fillets (4 pieces)
- Lemon (1, zested and juiced)
- Olive oil (3 tablespoons)
- Asparagus (1 bunch, trimmed)
- Garlic powder (1 teaspoon)
- Dried oregano (1 teaspoon)
- Dried thyme (1 teaspoon)
- Salt (to taste)
- Black pepper (to taste)
- Honey (1 tablespoon)
Preparation Steps
- Preheat your oven to 400°F (200°C).
- On a large sheet pan lined with parchment paper, arrange the asparagus spears in an even layer.
- In a small bowl, whisk together olive oil, lemon juice, garlic powder, dried oregano, dried thyme, honey, salt, and black pepper.
- Place the salmon fillets on the sheet pan, skin-side down, amidst the asparagus.
- Drizzle the lemon-herb mixture over the salmon and asparagus, ensuring they are well-coated.
- Sprinkle lemon zest over the top of the salmon for added flavor.
Cooking Instructions
Transfer the sheet pan to the preheated oven and bake for approximately 15 minutes or until the salmon is just cooked through and flakes easily with a fork. Be sure to check using a cooking timer to avoid overcooking, as timing may vary based on the thickness of the fillets.
Serving Suggestion
Serve the salmon and asparagus directly from the sheet pan, allowing diners to enjoy the rustic feel of a communal dish. This dish pairs exquisitely with a light, crisp white wine such as Sauvignon Blanc. Alternatively, consider pairing with a side of crusty bread or a simple mixed green salad.