One-Pan Lemon-Dill Salmon and Asparagus

Preheat your oven to 400°F (204°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.

Wash 1 lb of fresh asparagus and snap off the woody bottom ends (about 1 to 2 inches). Mince 3 cloves of garlic. Finely chop 1 bunch of fresh dill to yield about 4 tbsp. Slice 1 lemon into thin rounds, and cut the second lemon in half to save for squeezing.

Place the trimmed asparagus on one side of the sheet pan. Drizzle with 1 tbsp of olive oil, half of the minced garlic, 1/2 tsp of salt, and 1/4 tsp of black pepper. Toss to coat evenly and spread in a single layer.

Pat 3 raw skin-on salmon fillets dry with a paper towel (do not wash). Place them skin-side down on the empty side of the sheet pan.

Drizzle the salmon fillets with the remaining 1 tbsp of olive oil. Rub the flesh evenly with the remaining minced garlic, 1/2 tsp of salt, and 1/4 tsp of black pepper.

Top each salmon fillet with 2 to 3 thin lemon slices and half of the chopped fresh dill (about 2 tbsp). Scatter any remaining lemon slices over the asparagus.

Roast in the preheated oven for 12 to 15 minutes, until the salmon is opaque throughout and flakes easily with a fork (reaching an internal temperature of 145°F) and the asparagus is tender-crisp.

Remove the sheet pan from the oven. Immediately squeeze the juice of the halved lemon over both the salmon and asparagus, and garnish with the remaining 2 tbsp of fresh chopped dill before serving.