Name: Sheet pan salmon and asparagus
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1 serving
Ingredients: 6 oz frozen Atlantic salmon fillet, ice glaze rinsed off and patted dry; 3.5 oz yellow baby potatoes, halved; 4 oz frozen asparagus spears, patted dry; 1 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 lemon, half zested and the whole lemon cut into wedges

Nutrition

Per serving

484 calories

Protein: 38g; 31% of calories
Carbs: 24g; 19% of calories
Fat: 27g; 50% of calories

Ingredients

7 items

6 oz frozen Atlantic salmon fillet, ice glaze rinsed off and patted dry
3½ oz yellow baby potatoes, halved
4 oz frozen asparagus spears, patted dry
1 tsp extra virgin olive oil
1 tsp salt
½ tsp black pepper
¼ lemon, half zested and the whole lemon cut into wedges

Instructions

Prep 10 min · Cook 45 min

Preheat the oven to 400°F. On a half-sheet pan, toss the halved potatoes with half the olive oil, half the salt, and half the black pepper. Spread them out in a single layer and roast for 15 minutes.
While the potatoes roast, rub the remaining olive oil onto the salmon fillet. Season the salmon and the dried asparagus spears with the remaining salt, pepper, and the lemon zest.
Move the potatoes to one side of the pan. Place the salmon and asparagus on the other side, ensuring they are not touching so they roast instead of steaming. Return the pan to the oven and roast for 25 to 30 minutes. Done when fish flakes easily and is opaque in the center, 145°F.
Once the salmon is cooked through and potatoes are tender, remove from the oven. Squeeze the lemon wedge over everything and serve with the remaining wedges on the side.

Nutrition

Ingredients

Instructions

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