Sheet-Pan Salmon & Asparagus
When roasting anything, be sure to allow enough space in between the ingredients so they brown instead of steam. To make this big batch recipe, you’ll need two sheet pans. If you are not planning on having leftovers, you can also cut the recipe in half and arrange everything on 1 pan. Keep leftovers in the fridge and be sure to use them within 3 days.
2 pound(s), (medium-width), trimmed
1¼ tsp(s), divided
¾ tsp(s), divided
Uncooked farmed Atlantic salmon skinless fillet(s)
32 oz, (8 [4-oz] fillets)
- Preheat oven to 450°F with one oven rack in lower third of oven and one rack in upper third of oven. Coat a large sheet pan with cooking spray. On pan, toss asparagus with oil, ½ tsp salt, lemon zest, and ¼ tsp pepper.
- Coat another sheet pan with cooking spray, or line with nonstick foil. Arrange salmon fillets on pan. In a small bowl, stir remaining ¾ tsp salt and ½ tsp pepper, cumin, garlic powder, and smoked paprika. Sprinkle spice mixture evenly over tops of fillets. Place asparagus pan on lower oven rack and salmon pan on upper rack. Bake until asparagus is crisp-tender and salmon flakes when tested with a fork, about 10 minutes.
- Place asparagus pan on lower oven rack and salmon pan on upper rack. Bake until asparagus is crisp-tender and salmon flakes when tested with a fork, about 10 minutes.
- Per serving (1 fillet and ⅛ of asparagus)