So, I’m not sure how your week’s been, but I could really use an easy, healthy dinner right now. Being quarantined for the next two weeks, socially distancing and trying to remain healthy (mentally and physically). Something simple, easy to make, less than 10 minutes of prep.YES PLEASE! No mess, easy clean up, sheet pan dinner!! This lemon pepper salmon is IT!
Baked salmon is quick and easy to make for cooks of any level. It’s not too fancy, and easy, very hard to mess it up. Salmon isn’t just good for you – you can have whatever type of side you desire. In this household we like to add asparagus and cherry tomatoes to cook along side the salmon. Makes for an easy one sheet pan dinner. Whip up a starch for another side and you have a well-rounded dinner during the week!
- 1 pound of salmon — boneless (skin on or off, depending upon your preference)
- 10 sprigs of fresh thyme
- 2 medium lemons
- 2 tablespoons extra virgin olive oil
- Pinch of salt and pepper
- Teaspoon of basil
- Bundle of asparagus
- Handful of cherry tomatoes
- Heat oven to 375 degrees. Line a rimmed baking sheet large enough to hold your piece of salmon with foil. Coat with cooking spray.
- Arrange 5 sprigs of the thyme down the middle. Cut one of the lemons into thin slices and arrange half of the slices down the middle too. Place the salmon on top.
- Drizzle the salmon with the olive oil. Zest the second lemon over the salmon and sprinkle with the salt and pepper. Lay the remaining thyme and lemon slices on top of the salmon.
- Trim your asparagus in half and cut your tomatoes in half. Add to your baking sheet around the salmon, drizzle olive oil over the veggies.
- Bake for 15-20 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon.
- Once done, sprinkle with additional fresh herbs or top with an extra squeeze of lemon as desired. Portion out your salmon and serve with your favorite vegetables and/or starch.
Enjoy – see you in the Kitchen!