Sheet Pan Salmon & Asparagus

Method

1. 1

   Step 1

   Heat the oven to 400°F (200°C / Gas 6) with a rack in the middle position. Line an 18 × 13-inch (46 × 33 cm) rimmed sheet pan / baking tray with baking parchment rated for this temperature.

2. 2

   Step 2

   Pat the salmon dry with paper towels, especially around the skin. Check for pin bones by running your fingertips gently over the flesh and remove any with clean kitchen tweezers.

3. 3

   Step 3

   Wash and dry the asparagus, then trim off the tough, woody ends. If the spears are thicker than ½ inch (1.3 cm), halve them lengthwise so they cook at the same rate as the fish.

4. 4

   Step 4

   Place the asparagus on the prepared tray and toss with 1 tbsp olive oil, the garlic, ¼ tsp salt and half the pepper. Spread into a single layer, leaving four spaces for the salmon; keep the garlic coated in oil to help prevent scorching.

5. 5

   Step 5

   Set the salmon skin-side down in the spaces, keeping the asparagus beside rather than beneath the fish. Rub the flesh with the remaining 1 tbsp oil and season with the remaining salt and pepper, then lay the lemon slices over the fillets.

6. 6

   Step 6

   Roast for 12–15 minutes, checking at 12 minutes, until the asparagus is bright green, lightly browned at the tips and easily pierced with a fork. The salmon should flake gently when pressed; check the thickest part of each fillet with an instant-read thermometer for an internal temperature of 145°F (63°C).

7. 7

   Step 7

   If the asparagus is ready before the salmon, transfer it to a warm plate and return the fish to the oven for 2–3 minutes, then check again. Thicker fillets may need this extra time; remove individual pieces as they reach the target temperature.

8. 8

   Step 8

   Scatter the chopped dill over the salmon and asparagus as soon as they come out of the oven. Divide between four plates and serve immediately with the lemon wedges for squeezing over.