– 4 salmon fillets (6 oz each) – 1 bunch asparagus, trimmed – 2 tablespoons olive oil – 2 tablespoons lemon juice – 2 cloves garlic, minced – 1 teaspoon Dijon mustard – Salt and black pepper to taste – Lemon slices (for garnish, optional)
Trim asparagus and pat salmon fillets dry. Preheat oven to 400°F and line a sheet pan with parchment or foil.
Whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper in a small bowl.
Place asparagus on one side of the pan. Drizzle with half the marinade and toss to coat. Spread in a single layer.
Place salmon fillets on the other side of the sheet pan. Brush with remaining marinade and add lemon slices on top if desired.
Bake for 12–15 minutes, or until salmon flakes easily and asparagus is tender-crisp. Avoid overcooking the fish.
Remove from oven and let rest 2 minutes. Serve immediately with extra lemon wedges and fresh herbs if desired.