Sheet Pan Salmon and Asparagus
This easy, nourishing springtime meal is simple to put together and cooks quickly! It's best to use wild coho or sockeye salmon for the recipe. King salmon is too thick and takes much longer to cook. Serve salmon with a spring salad, and steamed potatoes or cooked quinoa for a balanced meal.
1½ pounds wild salmon fillets
1 bunches asparagus ends trimmed
2 lemons sliced
2 tablespoons extra virgin olive oil
½ teaspoons sea salt
freshly ground black pepper