Stuff and Nonsense: Easy One-Pan Salmon & Asparagus


3.30.2015

Easy One-Pan Salmon & Asparagus

This is an easy way to cook salmon and frozen asparagus that only takes minimal ingredients and time. And the pan is lined in parchment, so clean up is a breeze! A great lazy day supper that looks like you tried harder than you did.


Roasting frozen vegetables like asparagus and brussels sprouts gives them a much texture than steaming frozen vegetables as they retain some firmness and the oven's heat crisps their edges. I like crispy edges!

One-Pan Roasted Salmon & Asparagus

Servings: 2

Ingredients

  • ½ lb wild-caught Alaskan salmon
  • 10 oz frozen organic asparagus (DO NOT THAW)
  • olive oil, as needed
  • zest of one lemon
  • Herbes de Provence, as desired [Penzeys]
  • salt and pepper, as desired

Instructions

  1. Preheat the oven to 425˚F. Line a jelly roll pan or baking sheet with parchment.
  2. Place the salmon fillet on the pan with the frozen asparagus stalks. Drizzle everything lightly with olive oil and season with lemon zest and Herbes de Provence.
  3. Bake 12-15 minutes or until fish has reached 145°F and flakes easily with a fork.

My recipe calls for half a pound of salmon, but I cooked a full pound this time so that I would have leftovers to top tossed salads later in the week. Therefore, I roasted the salmon for 10, added the asparagus, and continued roasting for another 10.

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