20 Minute Sheet Pan Lemon Dill Salmon and Asparagus
This Sheet Pan Lemon Dill Salmon and Asparagus is the best healthy weeknight meal! This recipe dinner recipe is super quick- it's baked in only 20 minutes and can also be grilled. It's full of delicious flavor that the whole family will love!
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
pescatarian
- pepper
- garlic powder
- olive oil
- salt
- 4 fillets
- 1 large bunch of thin-medium width asparagus, trimmed
- lemon juice usually around 1 lemon's worth + extra lemon cut into thin roun
- dill (preferably fresh but i often use dried)
- Carbohydrate 5.57031078125 g
- Cholesterol 0 mg
- Fat 0.2475271873875 g
- Fiber 1.65664528417587 g
- Protein 0.67373046875 g
- Saturated Fat 0.033131562484466 g
- Serving Size 1 1 serving (58g)
- Sodium 1.23234374999775 mg
- Sugar 3.91366549707413 g
- Trans Fat 0.0957674999969535 g
- Calories 18 calories
Preheat the oven to 375 degrees. Drizzle a little olive oil on the bottom of a sheet pan (or spray it with cooking spray). Line salmon up in the center of the pan. If there's skin, place the skin side down. Place the asparagus on the around the outsides of the salmon. Drizzle olive oil onto the fish and asparagus. Squeeze some lemon juice over the salmon and asparagus. Sprinkle the salmon and asparagus with salt, pepper, garlic powder and dill to taste (I tend to be very liberal with the dill, because I love it). Place a lemon rounds onto each piece of fish. Bake for 15-20 minutes or until the internal temperature is 145 degrees and the asparagus is cooked through. Serve immediately with extra lemons on the side. Enjoy!
