Sheet Pan Salmon and Asparagus

What to Put on the Table With Sheet Pan Salmon and Asparagus

• A green salad
• Cauliflower rice
• Lemon wedges

Making Sheet Pan Salmon and Asparagus, Step by Step

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1. Heat the oven to 220°C / 430°F (200°C / 390°F fan). Spread the asparagus and tomatoes on a large baking tray, drizzle with half the oil and toss. Roast for 5 minutes.

   Mark done Start 5 min timer

2. Mix the paprika, garlic powder, salt and pepper and rub it over the salmon with the remaining oil.

   Mark done

3. Push the vegetables aside and add the salmon, skin side down. Roast for 10 minutes, until the salmon flakes easily and the asparagus is tender.

   Mark done Start 10 min timer

4. Squeeze over some of the lemon, scatter with the parsley and serve with the remaining wedges.

   Mark done

Notes From the Method

Pat the salmon dry before rubbing it so the spices stick.

If your asparagus is very thick, give it a few extra minutes before the salmon goes on.

Check the thickest part of the salmon at 8 minutes; it should flake without turning chalky.

Leftovers

Keeps in the fridge for up to 2 days. Eat cold in salads or reheat gently.

Sheet Pan Salmon and Asparagus: Your Questions Answered

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.