Anti Inflammatory One-Pan Salmon and Asparagus
Total time25 min
Prep time10 min
Cook time15 min
4.9(25)
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- 1 lb asparagus, tough ends snapped off
- 3 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- ½ tsp smoked paprika
- ¾ tsp kosher salt, divided
- ½ tsp black pepper, divided
For serving
- 1 lemon, sliced into thin rounds (optional)
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large sheet pan with foil or parchment paper.
- 2
In a small bowl, whisk together 2 tbsp of the olive oil, the garlic, lemon zest, lemon juice, Dijon mustard, smoked paprika, 1/2 tsp of the salt, and 1/4 tsp of the pepper until combined.
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