Meatless Monday. But not fishless.
Who doesn’t like one sheet pan dinner? This one is the easiest, healthiest, and most delicious. It takes just five minutes for preparation and eight to ten minutes for cooking. This dinner is simple, light, very tasty, and really elegant.
I like to add some additional vegetables to the sheet pan. Cherry tomatoes, eggplant rounds, zucchini, sweet pepper, and broccoli – they all go well with salmon and create delicious and attractive dinner or lunch.
I was a little lazy yesterday so I skipped trimming and peeling the asparagus. I just broke the stems which took me about a minute to do that.
Enjoy the world!
Broiled Salmon and Asparagus Dinner
- 4 portions salmon filet skinned or skinless
- 1 lb asparagus trimmed and peeled, if needed
- ground black pepper
- 2-3 tbsp olive oil
- lemon wedges for serving optional
- 8 baby eggplants halved, or 1 Chinese or 1 small eggplant, cut into thick rounds (or other vegetables to your liking: cherry tomatoes, zucchini, sweet pepper, and broccoli
Coat the salmon and vegetables with olive oil. Season them with salt and pepper. Arrange the vegetables and fish portions skin side down on a baking sheet.
Broil for 5 minutes. Check for the asparagus – it can be already cooked. If so, transfer the asparagus onto a platter and continue cooking the fish and other vegetables for 3-5 minutes more.
Serve the salmon and asparagus with lemon wedges (optional).