Sheet Pan Lemon Herb Roasted Salmon and Asparagus

1.Preheat your oven to 200°C (400°F). Line a large, rimmed baking sheet with parchment paper for easy cleanup.

2.In a small bowl, whisk together the minced garlic, lemon zest, lemon juice, fresh parsley, and dried Italian seasoning. Set aside.

3.Place the trimmed asparagus spears on one side of the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with 1/4 teaspoon of salt and a pinch of pepper, and toss to coat evenly.

4.Place the salmon fillets on the other side of the baking sheet, ensuring they are not touching the asparagus too closely. Brush the tops of the salmon fillets with the remaining 1 tablespoon of olive oil and season lightly with the remaining 1/4 teaspoon of salt and pepper.

5.Spoon the lemon herb mixture evenly over the tops of the salmon fillets, spreading it across the surface.

6.Bake for 12 to 15 minutes, depending on the thickness of the salmon, until the salmon is opaque and flakes easily with a fork, and the asparagus is tender-crisp.

7.Remove from the oven. If desired, place a thin lemon slice on top of each fillet before serving. Serve immediately, or allow to cool completely for meal prepping.