Roasted Lemon Salmon and Asparagus Sheet Pan Meal

Ingredients

• Olive oil
• Salt
• Black pepper
• Lemon juice
• Pepper
• Lemon
• Lemon zest
• Ground
• Juice
• Asparagus

Directions

1. Preheat oven to 450F/230C.
2. Spray baking sheet with non-stick spray or brush with olive oil.
3. Hold an asparagus piece in both hands and bend until it snaps to see how much of the woody stem you should cut off.
4. Then trim other pieces to that length and cut asparagus into pieces about 3 inches long.
5. Put asparagus into a bowl and toss with 1 T olive oil plus salt and fresh-ground black pepper to taste.
6. Spread out asparagus onto baking sheet so it’s in a single layer and roast for 5 minutes (or slightly longer if the asparagus pieces are extra thick.)
7. While asparagus roasts use a microplane grater or small grater to zest the lemon rinds into a small measuring cup. (I used all the zest, but if you’re not that crazy about lemon zest you may not want it all.)
8. Squeeze lemon juice into a small bowl, then measure 2 T juice and add to the lemon zest. (see notes)
9. Whisk 3 T extra virgin olive oil into the lemon zest-juice, then set the lemon oil aside.
10. Rub each piece of salmon on both sides with the other tablespoon of olive oil.
11. Season salmon with salt and fresh ground black pepper to taste, and rub with Szeged Fish Rub.
12. After 5 minutes, push the asparagus over so there is room and put the salmon pieces on the baking sheet.
13. Put salmon and asparagus back into oven and roast for about 10 minutes longer (or possibly 1-2 minutes longer if your salmon pieces are extra thick.)
14. This is done when the asparagus is starting to soften and salmon feels barely firm to the touch.
15. Drizzle desired amount of lemon oil over salmon and asparagus and serve.