Salmon and Asparagus Sheet Pan Dinner
A healthy Spring meal in about 20 minutes with only 5 ingredients
This no-recipe recipe is a staple in our house. Whenever I feel like we are due for something on the healthier side for dinner (usually after I have done a bunch of sweet recipe testing for work!) this is the meal I turn to. It is colorful, healthy, easy, and comes together super fast.
Here is your grocery list:
1 salmon filet (about 2 pounds)
1 lemon
1 bunch asparagus (1 pound)
1 box orzo pasta (1 pound)
1 small bag pine nuts (about 1/2 cup)
*For this recipe I am working on the presumption that you have olive oil, salt and pepper in your pantry.
Start by putting a large pot of water to boil for the orzo. Preheat the oven to 425 F.
Grate the lemon and set aside zest. Cut the lemon into rounds.
Wash and trim the woody ends of the asparagus.
Place two sheets of non-stick foil on a rimmed baking sheet and crunch them together in the center to make a little wall dividing the sheet pan.
On one side, place the salmon fillet, skin side down. Drizzle with olive oil, season with salt and pepper, and arrange the lemon rounds on top.
On the other side, place the asparagus. Drizzle with olive oil and season with salt and pepper.
Place in the 425 F oven and cook for 20 minutes.
Meanwhile, cook the orzo according to package directions.
If you are feeling extra fancy, you can even lightly toast the pine nuts in a dry pan until they are lightly golden and fragrant.
When the orzo is cooked to al dente, toss it with some olive oil, salt and pepper. Add the grated lemon zest and the pine nuts.
Cook until the salmon is opaque and flakes easily with a fork, this is usually about 20 minutes depending on the thickness of your salmon fillet.
Serve the salmon and asparagus with the lemon-pine nut orzo and enjoy!