sheet pan salmon

Ingredients

• 1.5 lbs Salmon Fillet, skin on or off
• 1 lb Asparagus, trimmed
• 1 Lemon, sliced
• 2 tbsp Olive Oil
• 1 tsp Garlic Powder
• 1/2 tsp Paprika
• Salt and Pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Line a sheet pan with parchment paper.
3. Place salmon fillets on the sheet pan.
4. Drizzle with 1 tbsp olive oil, garlic powder, paprika, salt, and pepper.
5. Arrange asparagus around the salmon.
6. Drizzle asparagus with remaining 1 tbsp olive oil, salt, and pepper.
7. Top salmon and asparagus with lemon slices.
8. Bake for 12-15 minutes, or until salmon is cooked through and asparagus is tender-crisp. Internal temperature of salmon should reach 145°F (63°C).
9. Let rest for 5 minutes before serving.

Notes

• For best results, use a thermometer to ensure salmon is cooked to 145°F (63°C).
• If your asparagus is very thick, you may need to cut it into smaller pieces to ensure even cooking.
• To easily remove the salmon from the sheet pan, use a thin spatula. Parchment paper is highly recommended.
• Store leftover salmon in an airtight container in the refrigerator for up to 3 days.