One Pan Roasted Lemon Pepper Salmon and Garlic Parmesan Asparagus

Ingredients

• 1 1/2 lbs salmon, skin on
• 2 1/2 Tbsp olive oil, divided
• 1 tsp lemon zest
• 1 Tbsp fresh lemon juice
• 4 cloves garlic, minced, divided
• 1 tsp dijon mustard
• 3/4 tsp onion powder
• 1/2 tsp each salt and fresh cracked black pepper, plus more for asparagus
• 1/2 lemon, thinly sliced, optional
• 1 1/2 – 2 lbs asparagus, medium or thin spears, tough ends trimmed
• 1/2 cup finely shredded parmesan

Directions

1. Heat the oven to 400°F (200°C). Cover a rimmed 17 by 12-inch baking dish with parchment paper, then set the salmon in the middle of the pan, unless you are using the wider-fillet option below.
2. In a mixing bowl, whisk 1 1/2 Tbsp olive oil with the lemon zest, lemon juice, 2 cloves garlic, dijon, and onion powder. Spread that mixture across the top of the salmon, then season it with 1/2 tsp salt and pepper, adding extra pepper if you like. Lay the lemon slices over the fish.
3. In the same general pan situation, toss the asparagus with the remaining 1 Tbsp olive oil, the remaining 2 cloves garlic, and salt. Arrange the asparagus around the salmon.
4. Bake for 10 minutes in the heated oven. Take the pan out, turn the asparagus, and scatter the parmesan over the asparagus. Slide the pan back into the oven and continue baking until the salmon is cooked through, about 5 – 10 minutes more. Cut the salmon into portions and serve warm.
5. If the salmon fillet is especially wide, cut it into 2 – 4 pieces and arrange those pieces near the upper area of the baking dish, then spread the asparagus over the lower area of the baking dish.