Roasted Sheet-Pan Salmon with Grapefruit and Asparagus
Servings 4 people
Ingredients
- 4 salmon fillets (1½ pounds total)
- 1/4 cups compatible berry or citrus vinaigrette
- 3/4 tsp coarse salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp extra-virgin olive oil
- 1 lb asparagus, woody ends trimmed
- 1 pink or ruby red grapefruit, ends trimmed and thinly sliced
Instructions
- IN a large resealable plastic bag, combine the salmon and your vinaigrette of choice. Seal bag and turn to coat salmon. Marinate in the refrigerator for at least 30 minutes or up to 1 hour.
- PREHEAT oven to 425°F. Remove salmon from the marinade; discard the marinade. Place salmon on one half of a large parchment-lined rimmed baking sheet. Season with ¼ teaspoon each of the coarse salt and black pepper.
- PLACE asparagus on the other half of the prepared baking sheet. Drizzle with the olive oil and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat; arrange in a single layer. Place grapefruit slices on salmon and asparagus.
- ROAST salmon until it flakes easily when tested with a fork (4 to 6 minutes per half-inch thickness), and asparagus and grapefruit are tender.* Cut around grapefruit rind and serve on top of salmon and asparagus.
- NOTE: For a pretty presentation, after baking turn your oven to broil. Place the baking sheet under the heat and broil until the grapefruit is lightly charred, about 1 minute.