Fridge to Fork

Healthy Eats (plus a few treats)

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Sheet Pan Salmon + Asparagus

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Sheet Pan Salmon + Asparagus - Fridge to Fork

I don’t know about y’all, but it seems like 2018 has been a busy, busy year so far. Between work, weddings, and whatever else fills my daily schedule I have just felt like I have been go-go-go. Planning healthy meals, unfortunately, has taken the back burner on my list of priorities. When I get busy, I eat poorly, but when I eat poorly, I have less energy to keep up with my busy schedule. I know this about myself, but somehow, when I get busy, I just stop caring about my diet. So in attempt to get back on track, I figured I would share a simple and fast recipe! This sheet pan meal, with salmon and asparagus, can be whipped up in less than 30 minutes and will leave you feeling great!

Sheet Pan Salmon + Asparagus - Fridge to Fork

First marinate the salmon. This can be done for a few hours (while you’re at work) or over night for more flavor. I actually did not plan ahead on this one and literally tossed the salmon in the marinade just before popping it in the oven and is tasted wonderful! Using soy sauce, ginger, garlic, lemon zest, red pepper flakes and olive oil, rub the salmon with the marinade for a few minutes. Place the salmon on a greased pan. Reserve a bit of the marinade for the asparagus. The veggies will obviously not absorb as much of the marinade, but the flavors will still cook well. Place the asparagus on the other side of the sheet pan and place in the oven at 350 degrees. Cook for 20 minutes.

While it is cooking I put together a little yogurt dill dipping sauce, ’cause I love sauce! It is greek yogurt, lemon juice, garlic, S + P, and chopped dill. I threw in some red pepper flakes because I like the heat, but this is totally optional. Its clean, refreshing, and very easy.

Sheet Pan Salmon + Asparagus - Fridge to Fork

The best part of this meal is very little prep work and very little clean up! Both things that I could use on a busy weeknight, after a long day. This could easily be paired with some brown rice or quinoa on the side for a little added complex carb, however, it is plenty filling with just salmon and asparagus! Also, I recommend cooking a little extra as you can always use leftovers to take to work for lunch, or turn into something completely new! Check back later this week to see how I used my leftovers!

 

Sheet Pan Salmon + Asparagus

Created by on February 20, 2018

  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 30m
  • Serves: 2

Ingredients

  • 2 salmon filets
  • 1 bunch of asparagus

Soy Marinade

  • 3 tbsp. soy sauce
  • 3 tbsp. olive oil
  • 1 tbsp. lemon juice
  • 2 tsp. lemon zest
  • 2 tsp. fresh ginger, grated
  • 2 tbsp. garlic cloves, chopped
  • 1 tsp. salt
  • 1 tsp. fresh ground pepper
  • 1 pinch red pepper flakes

Dill Dipping Sauce

  • 1 pkg greek yogurt
  • 1 tbsp. lemon juice
  • 1 garlic clove, chopped
  • 2 tbsp. dill, chopped
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 pinch red pepper flakes

Instructions

  1. Mix all ingredients for marinade and divide in two. Use half the marinade for the salmon filets. This can be done right before cooking or you can marinade in the fridge for up to 24 hours.
  2. Preheat the oven to 350 degrees. Grease or spray a cooking sheet.
  3. Toss the asparagus in the other half the marinade and place on one side of the cooking sheet.
  4. If you are marinating right before cooking take a minute to massage the marinade into he filets. Lay on the other half of the cooking sheet.
  5. Place cooking sheet in oven for 20 minutes or until salmon is cooked through.
  6. While the salmon and asparagus cook, mix together all the ingredients for the dipping sauce and set aside, allowing all the ingredients to meld.
  7. Serve up the salmon and asparagus with dipping sauce on the side.
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