This post may contain affiliate sales links. Please read my disclosure policy.

Occasionally new recipes develop unplanned. That is the case with this quick sheet pan dinner. 

I originally planned a dinner with a more lengthy preparation including shrimp and asparagus with risotto. We had a schedule change in the week and I no longer had the extra time needed to stand and stir arborio rice into the creamy side dish of risotto. 

I’ve roasted shrimp before and it doesn’t take long to cook. The bunch of asparagus I had were thin and would roast in about the same time as the shrimp. So I decided to roast them together for an easy dinner. 

Here are a couple of other sheet pan dinners I love:

• Turmeric Chicken and Veggie Sheet Pan Meal

• One Pan Balsamic Chicken, Green Beans, and Potatoes

Do you have any sheet pan dinners you enjoy? If so, share with me. 

To your best health and wellness,

Jen

Roasted Garlic Shrimp and Asparagus Sheet Pan

Serves: 3-4

Total Time: 30 minutes

Ingredients

• 1lb uncooked shrimp, tail and shell removed, deveined 
• 1lb asparagus spears, ends trimmed
• 3 tbsps olive oil, divided
• 2 cloves of garlic, minced
• Salt and pepper
• Pinch of crushed red pepper, optional
• 1 lemon wedge

Directions

1. Preheat the oven to 425. Line a large baking sheet with aluminum foil for easy clean-up.
2. Arrange the asparagus along one side of the baking sheet. Drizzle with about a Tbsp of olive oil. Season with salt and pepper to taste and toss to coat. (Note: If you have thicker asparagus spears, you may need to roast them for 5 minutes by themselves, then add the shrimp.)
3. In a medium-size bowl, mix together 2 Tbsps of olive oil, the minced garlic, salt, pepper, and crushed red pepper, if using. Add shrimp and toss to coat. Spread shrimp on the other half of the baking sheet.
4. Bake for 12-15 minutes until the shrimp is cooked through and the asparagus is tender. 
5. Drizzle shrimp with lemon juice before serving.

We are Amazon Affiliates. Thank you for your support.

Pan-seared salmon is one of the tastiest ways to serve this superfood fish. It is also easier to do than you may think, at least it was for me. Now, it is the main way I prepare salmon. 

A few useful tools, though not required:

• Cast Iron Skillet. I love this large-sized one by Lodge.
• Avocado Oil. I order Primal Kitchen from Amazon.
• Splatter screen. I love mine from Ikea. This option is similar and gives you three sizes.
• Instant food thermometer. I recently got this one and really like it.

I frequently pair salmon with roasted asparagus. My family has named this meal “pink and greens.” We have salmon with a green vegetable often and a laugh about “Pinks and Greens Night.” 

For other green vegetable recipes, see Garlic Green Beans, Roasted Okra, and Roasted Brussel Sprouts.

For another one of our favorite salmon recipes, see Pecan Honey Dijon Salmon.

Healthy dinners can be simple and quick. 

To your successful, busy, AND healthy lifestyle,

Jen

Perfect Pan-Seared Salmon with Roasted Asparagus

Serves: 2-4  

Total time: 30 minutes

Ingredients

For the Salmon:

• 2-4 Salmon fillets
• Avocado oil
• Salt & pepper
• Lemon slices, optional

For the Asparagus:

• 1-2 pounds of asparagus
• Olive oil 
• Salt & pepper

Directions

1. Preheat the oven to 425 degrees. Line a baking sheet with foil. 
2. Snap or cut off tough ends of the asparagus and place on the baking sheet. Drizzle with olive oil and season with salt and pepper to taste. 
3. Roast the asparagus for 15-20 minutes or until tender and crisp. Toss halfway through.
4. While the asparagus roasts, heat cast iron skillet or other skillet with avocado oil over medium-high heat. Once the oil is hot, place salmon skin side down, seasoned with salt and pepper, cover with a splatter screen and cook for 1-2 minutes. Once the skin is crisp, use tongs to flip salmon over, easily remove the skins from the salmon, and trash. Season this side with salt and pepper.
5. Cook salmon for 3-4 minutes then flip and cook another 3-4 minutes until the temperature is 145 degrees or the salmon flakes easily with a fork.
6. Serve with slices of lemon.