Salmon and Asparagus Sheet Pan
Whether you are observing Lent, avoiding meat or are simply seeking wholesome meals, eating seafood is a way to make a positive commitment to health. A sustainable, long-term healthy eating approach emphasizes variety and balance. Start planning low-carb dishes filled with high-fiber carbohydrates, optimal protein and healthy fats like this simple sheet pan dinner.
Ingredients
- 1 bunch thin spear asparagus
- 1 tablespoon, plus ¼ teaspoon, extra-virgin olive oil
- ⅛ teaspoon salt, divided
- 2 salmon fillets (4 ounces each), no more than ¾-inch thick
- 1 pinch black pepper
- 3 tablespoons olive oil-based mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon minced or pressed garlic
- 1 tablespoon grated Parmesan cheese
Directions
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Preheat oven to 425 degrees.
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Wash asparagus and remove woody ends. Place on rimmed baking sheet and toss with 1 tablespoon olive oil and pinch of salt. Arrange in single layer, leaving space for salmon. Place salmon skin-side down on sheet. Brush with remaining olive oil and season with remaining salt and pepper. Place in oven and bake 12 minutes.
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In a small bowl, combine mayonnaise, lemon juice, mustard and garlic.
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Remove sheet pan from oven, sprinkle asparagus spears with cheese and cook 3 more minutes, or until fish reaches 145 degrees and asparagus spears are tender and beginning to brown on tips.
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Plate one fillet and half the asparagus, drizzle each plate with about 2 tablespoons mayonnaise sauce and serve.