Lemon Herb Roasted Salmon with Asparagus Sheet Pan Dinner

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

2.In a medium bowl, toss the trimmed asparagus with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Spread the asparagus in a single layer on one side of the prepared baking sheet.

3.Pat the salmon fillets dry with paper towels. Place them on the other side of the baking sheet.

4.In a small bowl, whisk together the remaining 1 tablespoon of olive oil, minced garlic, chopped dill, chopped parsley, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.

5.Brush or spoon the herb mixture evenly over the tops of the salmon fillets.

6.Arrange 2-3 thin lemon slices on top of each salmon fillet.

7.Roast for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp.

8.Serve immediately, squeezing any remaining pan juices over the fish and vegetables.