Lemon-Dill Salmon with Garlic Butter Asparagus (Sheet Pan)

Method

1. Heat the oven to 400°F (200°C) and line a large sheet pan with parchment.
2. Whisk together the melted butter, garlic and lemon juice. Toss the asparagus with olive oil, salt, pepper and a third of the butter mixture, and spread along the edges of the pan.
3. Pat the salmon dry and arrange in the center. Season, brush with the remaining butter mixture, and top with lemon slices.
4. Roast 12 to 15 minutes, until the salmon flakes easily and is 130°F (54°C) in the thickest part.
5. Sprinkle with dill and serve with the pan juices.

Storage: Refrigerate 3 days. Flake leftover salmon into salads or fold into scrambled eggs.

Food safety: the USDA’s minimum internal temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb and fish, with a 3-minute rest for the meat. Use an instant-read thermometer. More on food safety.

Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.