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dinner
Sheet Pan Salmon and Asparagus
PostpartumAmericanEasyServes 225 min
Oven-roasted salmon fillets alongside tender asparagus spears.
This simple, single-pan meal is packed with low-mercury DHA from the salmon, which is directly passed to your baby through breast milk to support their rapid brain growth and visual development. For the recovering mother, salmon provides dense, easily digestible protein to help rebuild tissues and fuel the heavy energy demands of lactation. Asparagus adds gentle fiber and essential B-vitamins, keeping digestion moving comfortably while offering a bright, fresh component with virtually zero cleanup required.
View Nutrition Facts
One serving≈540 kcal · 40 g protein
Calories540 kcal
Protein40 g
Carbs13 g · 3.2g sugar
Fat36 g · 6.8g sat
Fiber5.9 g
Sodium684 mg
Folate163 mcg DFE
Iron5.8 mg
Calcium81 mg
Choline146 mg
Iodine119 mcg
Vitamin D900 IU
Vitamin B125.4 mcg
DHA + EPA3,600 mg
Zinc1.9 mg
from its ingredients
Ingredients
12 oz salmon (2 fillets)
1 lb asparagus, ends trimmed
2 tbsp olive oil
1 lemon, sliced into rounds
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
Method
- 1Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- 2Place the trimmed asparagus on one side of the baking sheet. Drizzle with half of the olive oil, and sprinkle with half of the garlic powder, salt, and pepper. Toss to coat.
- 3Place the salmon fillets on the other side of the baking sheet. Rub with the remaining olive oil, garlic powder, salt, and pepper.
- 4Arrange the lemon slices over the salmon fillets and the asparagus.
- 5Roast for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork, and the asparagus is tender.
- 6Serve immediately, perhaps with a side of pre-cooked grains like quinoa or brown rice if desired.
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