Sheet Pan Salmon and Asparagus
Servings: 4 Servings
Ingredients
- 1/4 Cup olive oil
- 3 Tbsp Fresh lemon juice
- 1 Tbs Red wine vinegar
- 3 Cloves Garlic minced
- 2 Tsp Dried oregano
- 1/2 Tsp Dried basil
- 1/2 Tsp Dried thyme
- 1/2 Tsp Ground coriander
- 4 filets salmon thawed
- 2 bunch asparagus trimmed
- 2 Tbs olive oil
- salt and pepper to taste
Instructions
- In a bowl, whisk together 1/4 cup olive oil, lemon juice, red wine vinegar, garlic, oregano, basil, thyme, coriander.
- Trim the asparagus.
- Pat the salmon dry and place into a plastic bag. Add the asparagus and sauce to the bag. Allow to marinade for 15 minutes.
- Preheat the oven to 400 degrees.
- Pour the remaining 2 Tbs olive oil onto the baking sheet.
- Place the salmon filets skin side down onto the baking sheet.
- Spread the broccoli around the salmon on the baking sheet. Pour the sauce over the top of the broccoli and salmon. Salt and pepper to taste.
- Bake for 15 minutes.
- Remove the skin from the salmon.
- Serve.
Notes
Be sure to read labels to ensure it’s gluten-free.
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