Make this easy sheet pan salmon and asparagus dinner with blistered tomatoes, herbs, and lemon slices. Not only is it tasty – it's also easy to put together on busy weeknights when you don't ...

When I think of weeknight dinners, my mind often drifts back to the comforting aroma of lemon and herbs wafting through the ...

Fresh asparagus and salmon are a perfect combination for this spring dinner. They are steamed to lock in the flavor, keeping the salmon juicy and the asparagus tender. This recipe calls for salmon ...

Add the asparagus to the sheet pan along with another 1 tablespoon of the olive oil and 1/4 teaspoon salt. Toss well, then push the vegetables to the edges of the pan to create space for the salmon.

Place the asparagus and salmon on the other side of the pan. Drizzle the asparagus with 1/2 tablespoon olive oil and 1/8 teaspoon salt and 1/8 teaspoon pepper. Toss to coat.

Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with foil. Make the salmon marinade by mixing the olive oil, Dijon mustard, honey, lemon and seasonings.

Place trimmed asparagus between and next to salmon on baking tray. Put fish in oven and set timer for 8 minutes, bake. Add yogurt and lemon juice to bowl with remaining spices.

Place the salmon on the upper oven rack and the asparagus on the lower rack. Bake until the salmon is opaque and flakes easily with a fork and the asparagus just begins to brown, 10 to 12 minutes.

3) Add Asparagus: Arrange asparagus around the salmon fillets. Place lemon slices on top of the salmon. 4) Bake: Bake for 12-15 minutes, or until salmon is cooked through and asparagus is tender.

Miso-Mustard Salmon and Asparagus. 4 skin-on salmon fillets, about 6 ounces each. Kosher salt. Freshly ground black pepper. 3 pitted dates, roughly chopped and soaked in 2 tablespoons warm water.