Easy Weeknight Salmon & Asparagus Sheet Pan Dinner
Quick, healthy, and flavorful salmon sheet pan dinner
Servings: 4 servings
Ingredients
- 4, 6-8 ounce salmon fillets preferably wild-caught Alaskan Sockeye Salmon
- 1 lb fresh asparagus washed and trimmed
- a handful of cherry tomatoes washed and halved
- 1 lemon half juiced, half sliced
- 3 TBS avocado oil
- 1 TBS Barlean's Forti-Flax ground flaxseed
- Redmonds REAL salt & pepper to taste
Instructions
- Preheat oven to 450. Blanch asparagus for 4 minutes in boiling water.
- Arrange salmon and veggies on a sheet pan (lined with unbleached parchment paper if you want super easy clean-up. Skip this step if you're cheap like me.)
- Drizzle avocado oil and lemon juice over fish and veggies.
- Top with ground flaxseed, salt, pepper, and lemon slices.
- Bake for 12-15 minutes, or until salmon is cooked to your heart's desire.
- Enjoy!
Notes
This recipe feeds my family of 6, but two of my kids aren't huge salmon fans.
Nutrition
Serving: 4-6 servings | Calories: 502kcal | Carbohydrates: 2g | Protein: 81g | Fat: 17g