Lemon Pepper Salmon with Parmesan Asparagus
Prep Time: 30 minutes (10 minutes hands-on time)
Meal Notes: This is the first one-pan meal I ever tried and I was immediately hooked. I couldn’t believe how much flavor was packed into such an easy recipe. On its own, this dish makes a light, healthy meal for 2-4 people. Pair it with rice and/or a salad to stretch it a little further.
Source: Cooking Classy
1 salmon filet, about 1.5 lbs (skin on)
2 1/2 Tablespoons olive oil , divided
4 cloves garlic
1 teaspoon Dijon mustard
3/4 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds asparagus
1/2 cup shredded Parmesan cheese
Prep: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Mince garlic. Trim tough ends off asparagus. Cut the lemon in half. Take one half of the lemon and zest it, then juice the zested half into a small bowl. Take the other half of the lemon and cut it into thin slices.
Prepare Salmon: Place salmon in center of parchment-lined baking sheet, skin-side down. Whisk together 1 1/2 Tablespoons of the olive oil, the lemon zest, lemon juice, half the minced garlic, mustard, and onion powder. Using a basting brush, brush this mixture evenly over the salmon. Sprinkle salmon with the salt and pepper. Top with lemon slices.
Prepare Asparagus: Toss asparagus in a medium bowl with remaining olive oil and garlic. Season with salt and pepper to taste. Place asparagus around salmon on the baking sheet.
Bake: Place baking sheet in oven and cook 10 minutes, then remove the sheet from the oven. Toss asparagus and sprinkle it with Parmesan. Return sheet to oven and bake about 10 more minutes, until the salmon is cooked through.