Salmon and Asparagus Sheet Pan Dinner

I hope you enjoy this sheet pan Salmon and Asparagus dinner which cooks in only 20-25 minutes. Serve it with a tower of Portuguese Tomato Rice for great presentation.

Make extra because the salmon and asparagus are also delicious served cold as a salad. Enjoy!

Ingredients:

3 or 4 (8 oz) portions of fresh salmon

2 pounds fresh asparagus (washed and edges trimmed)

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon crushed black pepper

lemon wedges

Basil Butter

1/4 cup basil leaves

3 cloves garlic

1/2 cup butter

1/2 teaspoon salt

1/2 teaspoon lemon juice

fresh dill for garnish optional

Preparation:

Preheat oven to 400 degrees F.

Make the butter first by placing the garlic, basil leaves, salt and lemon juice in food processor. Blend until a paste forms. Add butter and mix well.

Arrange the asparagus flat across a sheet pan. Drizzle with olive oil, salt and pepper and shake pan to coat evenly.

Place the salmon evenly over the asparagus and top with a scoop of basil butter. Place a dill sprig under butter if desired.

Cook for 20-25 minutes until salmon is fully cooked. Drizzle with squeezed juice from lemon wedges.