Salmon Sheet Pan

Name: Salmon Sheet Pan
Prep time: 15 min
Cook time: 20 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1 bunch asparagus; 2 tbsp olive oil; salt (m salt); 1.5 lb wildcaught, center-cut salmon, deboned; 2 tbsp dijon mustard; 0.25 tsp smoked paprika; 0.25 cup raw pecans; kosher salt; fresh cracked black pepper; 1 tbsp freshly chopped tarragon

15 mins prepServes 4

An easy weeknight dinner featuring salmon and asparagus cooked on a single sheet pan, seasoned with dijon mustard, smoked paprika, and topped with crushed pecans and fresh tarragon.

4 servings

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Instructions

Preheat oven to 275 degrees F. Remove rough ends from the asparagus and place on one half of a parchment paper lined baking sheet. Drizzle with olive oil and season with salt, toss to coat. Place the salmon on the other half of the baking sheet and drizzle and brush with 2 tbsp olive oil so that is evenly spread on the top of the salmon. Combine the dijon mustard and smoked paprika in a small bowl and brush to coat all over the top of the salmon. Season the top with salt and pepper. Place the whole pecans in a ziplock bag and take a meat mallet or skillet and hit the pecans, breaking them up into small, panko crumb-like pieces. Sprinkle over the top of the salmon. Bake until salmon is cooked through and flakey, 20-25 minutes. Top with freshly chopped tarragon and enjoy!

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Salmon Sheet Pan

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