Sheet-Pan Salmon & Asparagus
7
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
Baking salmon on a sheet pan is an easy, hands-off way of cooking up a large batch of this popular protein. Seasoned with a simple but flavorful spice blend, the leftover fish and asparagus make a versatile base for future meals. Instead of cutting each asparagus spear one at a time, keep the rubber band around the bunch to hold the spears together as you trim off the ends with one stroke of your knife.
Ingredients
Cooking spray
4 spray(s)
2 undefined
Olive oil
2 tsp
Lemon zest
2 tsp
Kosher salt
1.25 tsp
Black pepper
0.75 tsp
Uncooked farmed Atlantic salmon skinless fillet(s)
32 oz
Ground cumin
0.75 tsp
Garlic powder
0.75 tsp
Smoked paprika
0.5 tsp
Instructions
1
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.
2
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.
3
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.
4
Serving size: 1 fillet and ⅛ of asparagus
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