Sheet Pan Lemon Herb Salmon & Asparagus

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1 pound asparagus, tough ends trimmed
• 3 tablespoons olive oil, divided
• 2 garlic cloves, minced
• 1 lemon, zested and juiced
• 1 lemon, thinly sliced
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• Black pepper, to taste

Instructions

1. Heat the oven to 400°F and line a rimmed baking sheet with parchment.

2. Toss the asparagus with 1 tablespoon oil and a pinch of salt and spread it on the pan.

3. Whisk the remaining oil, garlic, lemon zest, lemon juice, Dijon, dill, parsley, salt and pepper.

4. Nestle the salmon among the asparagus, skin side down. Spoon the herb mixture over the fish and top with lemon slices.

5. Roast for 12 to 15 minutes, until the salmon flakes easily and reaches 145°F on an instant-read thermometer.

6. Spoon the pan juices over the top and serve right away.