Sheet Pan Salmon & Asparagus
American Entrée
20 min.
4 Servings
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Approximate Nutritional Information (Per serving): Calories 500, Fat 26g, Sat. Fat 5g, Trans Fat 0g, Cholesterol 95mg, Sodium 1120mg, Total Carbohydrate 30g, Fiber 9g, Sugars 19g, Protein 39g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy Free


Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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Ingredients:

  • 4 blood oranges
  • 2 tsp. kosher salt, divided
  • 1 tsp. McCormick® smoked paprika
  • 2 Tbsp. Market District extra virgin olive oil, divided
  • 1 bunch asparagus
  • 4 6-oz. Atlantic salmon fillets
  • 2 fennel bulbs
  • 1 lime, juiced

Directions:

Preheat oven to 450°F. Using a fine grater, grate the zest of the oranges into a small bowl. Add 1 teaspoon of salt, the smoked paprika and 2 teaspoons of extra virgin olive oil. Trim the asparagus.

Line a sheet pan with foil or parchment paper. Spread the orange zest mixture on the salmon and place on the sheet pan. Toss the asparagus with ½ teaspoon of salt and 2 teaspoons of olive oil and place on the sheet pan next to the salmon. Place in oven and roast until salmon reaches a minimum internal temperature of 145°F, about 7 minutes.

While the salmon is cooking, with a sharp knife, peel the oranges and cut into sections. Trim the fennel, reserving some of the green fronds. Using a sharp knife or mandoline, thin slice the fennel. Toss the fennel, orange segment and fennel fronds with the juice from the lime, ½ teaspoon of salt and 2 teaspoons of olive oil.

Serve the salmon with the roasted asparagus and orange salad.