Candida Diet Friendly Sheet Pan Salmon with Asparagus
Total time25 min
Prep time10 min
Cook time15 min
4.9(4)
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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 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dijon mustard
Chef's tipUse the same amount. Yellow mustard is milder and more vinegary - taste, then add a little more if needed. - 1 tsp dried thyme
- ½ tsp smoked paprika
- ¾ tsp kosher salt, divided
- ¼ tsp black pepper
For serving
- lemon wedges, for serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with foil or parchment.
- 2
In a small bowl, whisk together 2 tbsp of the olive oil, the garlic, lemon juice, lemon zest, Dijon mustard, dried thyme, smoked paprika, 1/2 tsp of the salt, and the black pepper until combined.
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