Sheet Pan Salmon Dinner

Ingredients

• Asparagus

  Raw

  1 lb or 453g

• Tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Atlantic salmon

  Fish, wild, raw

  24 oz or 680g

• Lemons

  Raw, with peel

  2 fruit without seeds or 216g

Directions

1. Prepare some arugula pesto, which should take just a few minutes.
2. Preheat the oven to 450°F and position the rack in the middle. On a rimmed baking sheet, toss the asparagus and cherry tomatoes with ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ cup olive oil. Arrange the vegetables in a single layer.
3. Pat the salmon fillets dry with a paper towel. Place them in the pan and turn to coat all sides with oil.
4. Season the salmon with salt and pepper on both sides and arrange skin-side down among the vegetables.
5. Slice the lemons into 1/2-inch slices and add to the pan, coating both sides with oil.
6. Bake in the oven for 10-15 minutes, depending on the thickness of the fillets, until the salmon reaches your desired doneness. For medium, remove when the thickest part of the fish measures 135°F.
7. Remove the pan from the oven, add dollops of pesto on the salmon and vegetables, squeeze lemon juice over everything, and serve.

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