Sheet Pan Lemon Herb Salmon and Veggies

Ingredients

• 1½ lb salmon fillets
• 1 bunch asparagus
• 4 cup broccoli florets
• 1 lemon
• 3 tbsp olive oil
• 1 tsp dried dill
• 1 tsp dried parsley
• ½ tsp garlic powder
• ¾ tsp salt
• ½ tsp black pepper

Steps

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. Trim the woody ends off the asparagus and cut broccoli into bite-sized florets. Slice half the lemon into thin rounds; juice the other half.
3. On the sheet pan, toss the asparagus and broccoli with 2 tablespoons olive oil, half of the salt, and half of the pepper.
4. Roast vegetables for 10-12 minutes, until slightly tender-crisp.
5. Pat salmon fillets dry. In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, dill, parsley, garlic powder, remaining salt, and pepper.
6. Push vegetables to one side of the sheet pan. Place salmon fillets on the other side and brush generously with the lemon-herb mixture. Top each fillet with a lemon slice.
7. Return the sheet pan to the oven and bake for another 12-15 minutes, or until salmon is cooked through and flakes easily.