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Sheet Pan Salmon and Asparagus

We used our Lemon Pepper Salmon Marinade recipe and added a bit more olive oil so that it could also flavor the asparagus in this grilled meal. Super flavorful and quick, but it’s delicious enough for company.

We prefer to serve it on top of white rice.

Course Entertaining, Main Course
Cuisine Mediterranean
Keyword Asparagus, Black Pepper, Capers, Lemon, Wild Salmon

Ingredients

  • ½ lb. (227 gr) salmon fillet 0 CHO
  • 1 recipe Lemon Pepper marinade 2 CHO
  • 2 TBSP olive oil 0 CHO
  • ½ lb. (227 gr) asparagus, trimmed 4.5 CHO

TOTAL CHO 6.5 CHO

  • 2 SERVINGS = 3.25 CHO/SERVING
  • *RICE IN ADDITION TO CHO

Instructions

  1. Pre heat oven or grill to 400.
  2. Prepare Lemon Pepper marinade and add 2 more TBSP olive oil. Stir and set aside.
  3. On a grill grate or sheet pan (covered with aluminum foil), place salmon skin side down. Add about ½ of the Lemon Pepper marinade to the flesh side (top) of the salmon.
  4. Cook or grill for 5 minutes.
  5. Cut half of the zested lemon (from the marinade) into very thin slices.
  6. Toss asparagus with remining marinade and place around the salmon. Top salmon and asparagus with thinly sliced lemons.
  7. Continue to cook for another 5 minutes.
  8. Salmon should be just cooked through. Remove skin and serve on top of rice with more lemon, if desired.