If you have 30 minutes available, you've got yourself a delicious, nutrient-rich dinner. As a plus, you'll spend very little time washing dishes with this one-pan recipe.
Fish dinners don't have to stink up your whole house; they don't have to require multiple plates/steps of dredging in egg, flour, bread crumbs, and such; they don't have to spatter all over your stove and backsplash. They can be simple.
PREHEAT
So, go ahead and preheat your oven to 425 degrees Farenheit and let's get the ingredients ready for a simple, quick, delicious fish dinner.
PAN
Line your rimmed baking sheet with aluminum foil, parchment paper, or a nonstick spray.
POTATOES
Take 2 or 3 sweet potatoes, wash them, peel them, and thinly slice them. Then, place them in your pan. Drizzle with enough olive oil to coat them and sprinkle salt and pepper to taste. If you'd like to, you can also sprinkle some chopped garlic, rosemary, or spicy paprika for a little kick. Even them out on the pan and place in the preheated oven for 15 minutes.
ASPARAGUS & SALMON
While your sweet potatoes are cooking, wash and chop ends of asparagus bunch. Divide 1 lb of salmon into 4 filets. By now your potatoes should have completed their first 10-15 minutes of baking. Take out the sheet pan and place salmon and asparagus on the remaining 2/3 of your pan. Repeat what you did to the potatoes, drizzle enough olive oil to coat and sprinkle salt and pepper to taste. Placing the salmon directly on top of the asparagus can help prevent skin from sticking to your tray/sheet/lining, and can also allow juices from lemon and any flavor to flow down to the asparagus.
LEMON
For the salmon, place two thin, large slices of lemon on each filet. Place your tray with the partially cooked potatoes, the asparagus and salmon in the oven for 10 minutes or until salmon is cooked through (it should flake and be opaque in color) and potatoes are fork-tender.
ENJOY IMMEDIATELY!