Sheet Pan Salmon and Asparagus
Cooking or grilling on one sheet pan simplifies even some of the tastiest meals and makes for a quick meal any night of the week.
Sheet Pan Salmon and Asparagus
We used our Lemon Pepper Salmon Marinade recipe and added a bit more olive oil so that it could also flavor the asparagus in this grilled meal. Super flavorful and quick, but it’s delicious enough for company.We prefer to serve it on top of white rice.
Ingredients
- ½ lb. (227 gr) salmon fillet
- 1 recipe Lemon Pepper marinade
- 2 TBSP olive oil
- ½ lb. (227 gr) asparagus, trimmed
Instructions
- Pre heat oven or grill to 400.
- Prepare Lemon Pepper marinade and add 2 more TBSP olive oil. Stir and set aside.
- On a grill grate or sheet pan (covered with aluminum foil), place salmon skin side down. Add about ½ of the Lemon Pepper marinade to the flesh side (top) of the salmon.
- Cook or grill for 5 minutes.
- Cut half of the zested lemon (from the marinade) into very thin slices.
- Toss asparagus with remining marinade and place around the salmon. Top salmon and asparagus with thinly sliced lemons.
- Continue to cook for another 5 minutes.
- Salmon should be just cooked through. Remove skin and serve on top of rice with more lemon, if desired.
Notes
Try an Australian Pinot Noir for a near perfect pairing with the delicate salmon and bold flavours or the marinade.
We’ve paired:
- Giant Steps Yarra Valley Pinot Noir ($40.00). Enjoy now or cellar for 7 – 10 years.