Sheet Pan Dill Salmon with Asparagus

Ingredients:

• 4 salmon fillets (skin on or off, your choice)

• 1 bunch asparagus, ends trimmed

• 2 tbsp olive oil (or avocado oil)

• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)

• 2 cloves garlic, minced

• Juice of 1 lemon

• Zest of 1 lemon (optional for extra zing)

• Salt and pepper, to taste

• Optional garnish: extra dill or lemon wedges

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.

2. Prep the asparagus:
   Place trimmed asparagus on one side of the sheet pan. Drizzle with 1 tbsp olive oil, a pinch of salt and pepper, and half of the minced garlic. Toss to coat.

3. Prepare the salmon:
   Pat the salmon fillets dry and place them skin-side down on the other side of the pan. Drizzle with remaining olive oil, lemon juice, dill, lemon zest (if using), garlic, salt, and pepper.

4. Bake:
   Place in the oven and roast for 12–15 minutes, or until the salmon flakes easily with a fork and asparagus is tender-crisp.

5. Serve:
   Garnish with extra dill or lemon wedges if desired. Serve as-is or with a side of roasted potatoes or quinoa for a heartier meal.