Sheet-Pan Salmon & Asparagus
2 pound(s), (medium-width), trimmed
1¼ tsp, divided
¾ tsp, divided
Uncooked farmed Atlantic salmon skinless fillet(s)
32 oz, (8 [4-oz] fillets)
- Arrange racks in the upper and lower thirds of the oven. Preheat the oven to 450°F. On a large sheet pan, toss the asparagus, oil, lemon zest, ½ tsp salt, and ¼ tsp black pepper.
- Coat another sheet pan with cooking spray (or line it with nonstick foil). Arrange the fish on the pan. In a small bowl, stir the cumin, garlic powder, smoked paprika, and remaining ¾ tsp salt and ½ tsp black pepper. Sprinkle the spice blend over the tops of the fillets.
- Transfer the asparagus to the lower rack of the oven and the salmon to the upper rack. Roast until the asparagus is crisp-tender and the fish flakes when tested with a fork, 10 to 15 minutes. Store leftovers in the refrigerator for up to 3 days.
- Serving size: 1 fillet and ⅛ of asparagus