I love salmon. I also love asparagus. Both so easy to cook, especially on my Sheet Pan! I guess I love my Sheet Pan too.
This recipe is a fresh new spin on two favorites, with a few ingredients that you probably already have in the fridge! Simply assemble a lemon-ginger dressing, toss with both the asparagus & the salmon, and roast. Easy peasy!
Using the sheet pan ensures minimal clean up, big plus! Annnnd, it’s healthy and actually delicious too! (Whole 30 approved!) Check it out!
Recipe inspired by: Whole 30
Lemon Ginger Salmon & Asparagus
January 25, 2020
: 4
: 15 min
: 20 min
: 35 min
: Easy
Ingredients
- 2 TBSP olive oil
- 1 TBSP lemon juice
- 1 TBSP coconut aminos (or soy sauce if not Whole 30)
- 2 TSP rice vinegar
- 2 TSP fresh ginger - grated
- 1 clove garlic - minced
- 1/4 TSP salt
- 14 TSP black pepper
- 1 bunch asparagus - thick stalks (not pencil thin)
- 4 skin-on salmon fillets (4-6oz)
- 1 lemon - cut into slices
Directions
- Step 1 Preheat oven to 425 degrees – line a large sheet pan with parchment or non-stick aluminum foil
- Step 2 In a small bowl, whisk together the first 8 ingredients – set aside
- Step 3 In a bowl or a large ziploc, toss the asparagus with HALF of the dressing
- Step 4 Arrange the asparagus in a single layer on the sheet pan and roast for 5 minutes
- Step 5 After 5 mins, place salmon fillets on top of asparagus, skin side down. Top each piece with a slice of lemon. Top salmon with remaining half of dressing
- Step 6 Return pan to oven for another 15 minutes, until asparagus is starting to brown.
- Step 7 Serve salmon atop 6-8 asparagus spears.
