This Easy Sheet Pan Lemon Sesame Salmon is an easy weeknight dinner that takes under 20 minutes from start to finish to get dinner on the table!free from: gluten, dairy, soy, egg, shellfish, tree nuts, peanuts
Preheat oven to 400 degrees. To help with easier cleanup, line a sheet pan with parchment paper.
Place the large fillet of salmon on one side of the sheet pan (skin-side down), and the asparagus on the other side.
In a separate small bowl, whisk together lemon juice, oil, sesame seeds, and salt. Evenly pour over the salmon and asparagus.
Roast for 15 minutes. Serve immediately when done - may squeeze fresh lemon wedge over salmon.
Notes
I recommend leaving the salmon in one large fillet, but if you choose to cut into individual portions it will require less cooking time and the asparagus will be more crisp.You can leave the salmon skin on or off - whichever you prefer.Leftovers may be refrigerated up to 48 hours in an enclosed, airtight container.