Here’s a simple dinner recipe that delivers big flavor with minimal effort: Lemon Herb Sheet Pan Salmon. This sheet pan meal makes weeknight cooking a breeze, ensuring a delicious and healthy dinner is always within reach.
Key Ingredients & Substitutions:
- Salmon Fillets: Use fresh or frozen (thawed) salmon. Halibut or cod can be a good substitute.
- Asparagus: Broccolini or green beans work well as alternatives.
- Lemon: Both zest and juice are crucial. Lime can be used in a pinch.
- Fresh Herbs: Dill, parsley, or chives are excellent. Dried herbs can be used, but reduce the quantity.
- Olive Oil: A good quality extra virgin olive oil is recommended.
Ingredients:
Main:
- 4 (6-ounce) salmon fillets, skin on or off
- 1 pound asparagus, tough ends trimmed
- 1 lemon, thinly sliced, plus 2 tablespoons juice and 1 teaspoon zest
Spices & Seasonings:
- 2 tablespoons olive oil
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 4
- Calories per serving: Approximately 380-420 calories
- Tools Needed: Large baking sheet, parchment paper
Step-by-Step Instructions:
1. Prepare Your Oven and Pan
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This simple step makes your dinner routine smoother.
2. Season the Asparagus
On one side of the prepared baking sheet, toss the trimmed asparagus with 1 tablespoon of olive oil, garlic powder, onion powder, salt, and pepper. Spread them in a single layer.
3. Season the Salmon
Pat your salmon fillets dry with a paper towel. Place them on the other side of the baking sheet. Drizzle with the remaining 1 tablespoon of olive oil, lemon juice, lemon zest, fresh dill, and fresh parsley. Arrange lemon slices on top of each fillet.
4. Roast Until Done
Bake for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp. Cooking times may vary depending on the thickness of your salmon. This easy dinner recipe cooks quickly!
5. Serve Immediately
Carefully remove the sheet pan from the oven. Serve your Lemon Herb Sheet Pan Salmon immediately. Enjoy this simple dinner recipe!
Variation Ideas:
- Add cherry tomatoes or bell pepper strips to the pan for extra veggies.
- Sprinkle with red pepper flakes for a touch of heat.
- Serve with a side of quinoa or couscous for a more filling simple dinner.
Storage Instructions:
Store any leftover Lemon Herb Sheet Pan Salmon in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the microwave or a low oven until just heated through to prevent drying out the salmon.
Frequently Asked Questions (FAQ):
- Can you use frozen salmon? Yes, just make sure to thaw it completely before cooking.
- What other vegetables can you use? Broccoli florets, green beans, or sliced zucchini are great options for this simple dinner.
- Is the skin on the salmon necessary? No, you can use skin-on or skinless fillets.
- Can you prepare this ahead of time? You can chop the herbs and prepare the seasoning mixture, but it’s best to season and cook the salmon and vegetables just before baking for the freshest results.
- How do you know when salmon is cooked? It should flake easily with a fork and be opaque throughout.
- Why use parchment paper? It prevents sticking and makes cleanup a breeze, perfect for a simple dinner recipe.