Let’s face it, when you have kids every weeknight is a busy weeknight. That’s why I love meals like this one. The salmon and asparagus go into the oven quickly and cook quickly, providing a healthy meal for my family of four in less than 30 minutes.
Discovering that my kids loved salmon was a game-changer. Even my picky 4-year-old, who won’t touch chicken or beef, miraculously loves it. Ever since this discovery, salmon is always part of my weekly meal plan. Salmon cooks in 15 minutes flat and requires no prep-work; just season it with salt and stick it in the oven. Salmon also tastes great at room temperature, which is helpful if you have kids like mine who can take an absurd amount of time to wash their hands and finally sit down at the table.
I often put a pot of orzo pasta on to boil when the salmon goes in the oven, providing a side dish that my kids love. I also whisk together a creamy lemon-dill dressing that brightens up the meal and provides a delicious salad dressing for leftovers the next day.
Speaking of leftovers, don’t hesitate to bump the quantities of the salmon and asparagus up. Adding another bunch of asparagus and another half-pound salmon means leftovers for lunch the next day, which is always a good thing. What could be better than a ready-made lunch of chilled salmon and asparagus salad tossed with creamy lemon-dill dressing?
Sheet Pan Roasted Salmon and Asparagus with Creamy Lemon-Dill Dressing
Servings: 4
Time in the kitchen: 30 minutes
Ingredients:
1 ½ to 2 lbs. salmon
2 large bunches asparagus
2 teaspoons extra-virgin olive oil
Salt to taste
Freshly ground pepper to taste
Creamy Lemon-Dill Dressing
1 small shallot
1 small clove garlic
1/3 cup loosely packed dill fronds
1/3 cup extra-virgin olive oil
1/3 cup plain Greek yogurt
1 tablespoon lemon juice
1/8 teaspoon salt, plus more to taste
Method:
Preheat the oven to 400° F.
On two large baking sheets, spread the asparagus out in one layer. Toss with the olive oil, salt, and pepper.
Make room on one of the baking sheets for the salmon; and place it skin side down. Lightly season the salmon with salt and pepper.
Place the baking sheets in the oven and roast for 12 to 15 minutes, until the asparagus is tender and the salmon easily flakes apart with a fork. If you like the salmon a little crispy on top, bake for 12 minutes then put under the broiler for 3 minutes.
While the salmon and asparagus roast, make the lemon dill dressing.
Place shallot, garlic, dill, and olive oil in a food processor and blend until finely chopped. Add the yogurt, lemon juice, and salt. Blend about 10 seconds more, until the yogurt is completely mixed in.
Pour the dressing into a glass jar. The dressing will stay fresh for several days in the refrigerator.
Serve the salmon and asparagus with the creamy lemon-dill dressing spooned on top.
Side dishes that work well with this meal are orzo and other types of pasta, whole grains like barley and farro, boiled potatoes, or salad.